- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the front counter handsink. 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed cookies on floor of the walk-in freezer. Facilities mus be kept clean. Clean the floor to sight and touch as needed.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- Observed lid and door left open on the dumpsters. Flies were observed inside the dumpsters. Dumpsters must be covered to avoid attracting insects and rodents. Keep lids and doors closed when not in use.
- 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no handwashing sign for the handsink near the can opener. A handwashing sign was provided in my presence. Violation corrected.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
06/09/2015 | Routine |
- Critical: Reheating for Hot Holding
- Items:
- Reheated food(s)
- Problems:
- Reheated to less than 165 degrees f
- Corrections:
- Reheat to 165 degrees F for 15 seconds.
- Comment:
- Observed hot holding units used to reheat soups and chili that were used yesterday and cooled last night. Temperature taken on chili and soups were at 57 degrees in middle that was put on over an hour ago. other parts of soup and chili over 165 degrees. Stir soups, chili, and sauce while reheating so product gets above 165. Correct immediately. Corrected at time of inspection by education and by storing food. Corrected
- General violation description:
- 3-403.11 - (A) Except as specified under (B) and (C) and in (E) of this section, POTENTIALLY HAZARDOUS FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) for 15 seconds. (B) Except as specified under (C) of this section, POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74C (165F) and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. (C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact package from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 60C (140F) for hot holding. (D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the temperature specified under 3-501.16(B) or (C) and 74C (165F) may not exceed 2 hours. (E) Remaining unsliced portions of roasts of beef that are cooked as specified under 3-401.11(B) may be reheated for hot holding using the oven parameters and minimum time and temperature conditions specified under 3-401.11(B).
|
06/08/2014 | Routine |
| No violation noted during this evaluation. | 06/03/2013 | Routine |
| No violation noted during this evaluation. | 05/29/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Locations:
- Employee(s) food prep area
- Problems:
- Improperly washed hands Washed for less than 20 seconds
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- Observed two food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds, completing the hand washing in 10 seconds not the minimum 20 seconds or more. Correction Made: Observed the two food employees each practice hygienic hand washing
- Food labels
- Items:
- Packaged food label(s)
- Locations:
- back kitchen area food prep table
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- OBSERVED SPRAY BOTTLE CONTAINING WATER NOT LABELED. CORRECTION MADE: OBSERVED SPAY BOTTLE PROPERLY LABELED "WATER ONLY".
- General violation description:
- 3-602.11 - (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in law, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- back kitchen area Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- OBSERVED TWO LARGE INSULATED GLOVED POT HOLDERS STORED IN THE HAND WASH BASIN. CORRECTION MADE: OBSERVED THE TWO LARGE INSULATED HOT GLOVE HOLDERS REMOVED FROM THE HAND WASH SINK AND STORED ELSEWHERE DURING NON USE. THE HAND WASH BASIN BEING USED EXCLUSIVELY FOR HYGIENIC HAND WASHING.
- 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)
|
04/29/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/04/2010 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) cold
- Locations:
- women's restroom
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- WOMEN'S RESTROOM COLD WATER IS NOT WORKING PROPERLY. REPAIR TO PROVIDE AMPLE COLD WATER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
11/11/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/12/2009 | Routine Inspection |
| No violation noted during this evaluation. | 12/01/2008 | Routine Inspection |
| No violation noted during this evaluation. | 06/05/2008 | Routine Inspection |
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