- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed 2 male food handlers not wearing a hat or hairnet. Hair must be covered when preparing food. Provide hats or hairnets for these employees.
- 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed grease behind the panel door of the fryer. Non-food contact areas of equipment must be kept clean. Clean to sight and touch on a weekly basis.
- 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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06/12/2015 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Corrections:
- provide
- Comment:
- A chemical sanitizer used in a QUAT sanitizing solution shall be between 200 and 400 ppm (parts per million). Observed a red sanitizer bucket with QUAT sanitizing solution at the prep counter that was between 0 and 50 ppm QUAT. When using a QUAT sanitizing solution maintain 200 to 400 ppm. , Corrected: PIC changed sanitizing solution of the red sanitizer bucket at the prep counter. Observed new QUAT sanitizing solution between 200 to 400 ppm.
- 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
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12/08/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COUNTER-TOP COLD HOLDING BINS AT THE SALAD COOLER HAD LETTUCE AT 41 F. THE AIR TEMPERATURE IN THE REACH-IN COOLER BELOW THESE BINS WAS 39 F. HOWEVER, THE COOLER WILL SOON NEED MORE ATTENTION BECAUSE THE 41 F MAXIMUM HAS BEEN BARELY REACHED. ITEM 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)
- Drying Mops
- Comment:
- MOP OBSERVED HANGING ON THE WALL (RIGHT SIDE UP) TO AIR DRY. VIOLATION CORRECTED.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Repairing
- Comment:
- ALL THE LIGHT SOCKETS IN THE WALK IN COOLER ARE NOW EQUIPPED WITH FUNCTIONING LIGHT BULBS. ITEM CORRECTED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/19/2014 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Locations:
- in the salad bar, in the salad bar
- Comment:
- THE COLD HOLDING BIN ON TOP OF THE SALAD COOLER AT THE SOUTHMOST END OF THE SERVING LINE HAD CUT LETTUCE AT 44 F. SERVICE OR ADJUST COOLER SO THAT FOOD CONTENTS IN THE COOLER AND IN THE COLD HOLDING BINS AT THE TOP ARE AT 41 F OR COLDER.,
- 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)
- Drying Mops
- Locations:
- in the mop sink area
- Comment:
- IN THE MOP SINK AREA, A MOP WAS SITTING IN DIRTY MOP WATER. DURING PERIODS OF NON-USE, WRING OUT MOPS AND STORE THEM SO THAT THEY AIR DRY.,
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Repairing
- Locations:
- in the Walk-in cooler
- Comment:
- IN THE WALK-IN COOLER, THERE IS AN INOPERABLE LIGHT BULB AND IN ANOTHER ELECTRICAL SOCKET, THERE IS NO LIGHT BULB. REPLACE THE MISSING LIGHT BULB (AND INCLUDE ITS LIGHT SHIELD) AND ALSO, REPAIR OR REPLACE THE LIGHT BULB THAT IS NOT CURRENTLY FUNCTIONING.,
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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06/09/2014 | Routine |
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED FOOD EMPLOYEE CHEWING CHICKEN WHILE GRILLING THE FOOD. EAT OR SAMPLE FOOD IN DESIGNATED AREA. MAKE SURE YOU ARE FINISH EATING BEFORE CONTINUING TO COOK OR WORK WITH FOOD TO AVOID POSSIBLE CONTAMINATION. PERSON-IN-CHARGE SPOKE WITH EMPLOYEE ABOUT PROPER EATING PROCEDURES. CORRECTED.
- 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
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- OBSERVED A SMALL LEAK AT THE BASE OF THE FAUCET ON THE HAND WASH SINK IN THE PREP. PLUMBING SHALL BE MAINTAINED IN GOOD REPAIR. REPAIR. WILL VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/04/2013 | Routine |
| No violation noted during this evaluation. | 06/17/2013 | Routine |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER. (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) - Food employees will be required to perform both hygienic hand washing using the cold water
- General violation description:
- 5-202.12 - followed by sanitizing hands with the waterless hand sanitizer. Stipulations listed below., Observed hygienic hand washing performed with adequate hot water supplied.
- Critical: Handwashing Sink, Installation
- Comment:
- OBSERVED NO HOT WATER. (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) - Food employees will be required to perform both hygienic hand washing using the cold water
- General violation description:
- 5-202.12 - followed by sanitizing hands with the waterless hand sanitizer. Stipulations listed below., Observed hygienic hand washing performed with adequate hot water supplied.
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Locations:
- Employee(s) Hand wash sink(s)
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- OBSERVED NO HOT WATER. (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) - Food employees will be required to perform both hygienic hand washing using the cold water
- General violation description:
- 5-202.12 - followed by sanitizing hands with the waterless hand sanitizer. Stipulations listed below., Observed hygienic hand washing performed with adequate hot water supplied.
- Critical: Handwashing Sink, Installation
- Comment:
- OBSERVED NO HOT WATER. (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) - Food employees will be required to perform both hygienic hand washing using the cold water
- General violation description:
- 5-202.12 - followed by sanitizing hands with the waterless hand sanitizer. Stipulations listed below., Observed hygienic hand washing performed with adequate hot water supplied.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no hot water
- General violation description:
- 5-205.15 - restore hot water supply. Stipulations listed below., Observed repairs completed to the hot water tank. The hot water supply has been restored.
- Critical: System Maintained in Good Repa
- Comment:
- Observed no hot water
- General violation description:
- 5-205.15 - restore hot water supply. Stipulations listed below., Observed repairs completed to the hot water tank. The hot water supply has been restored.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Locations:
- 3-compartment sink(s) Hand wash sink(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed no hot water
- General violation description:
- 5-205.15 - restore hot water supply. Stipulations listed below., Observed repairs completed to the hot water tank. The hot water supply has been restored.
- Critical: System Maintained in Good Repa
- Comment:
- Observed no hot water
- General violation description:
- 5-205.15 - restore hot water supply. Stipulations listed below., Observed repairs completed to the hot water tank. The hot water supply has been restored.
|
12/17/2012 | 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 one of three food employees lather wet hands for 3 - 8 seconds
- General violation description:
- 2-301.12 - not the minimum 10 - 15 seconds. Correction Made: Observed the food employees each practice hygienic hand washing
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Locations:
- Employee(s) food prep area
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW THE FOOD EMPLOYEE(S) WERE NOT FULLY KNOWLEDGEABLE OF THE FIVE ILLNESS SYMPTOMS, THEIR ASSOCIATED RESTRICTIONS, THE MEANS TO REMOVE THE RESTRICTIONS, AND REQUIREMENT TO INFORM THE PERSON IN CHARGE
- General violation description:
- 2-201.11 - MATERIALS PROVIDED FOR EMPLOYEE INSTRUCTION AND TRAINING. CORRECTION MADE FOLLOWING INSTRUCTION
|
04/29/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/04/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/05/2009 | Routine Inspection |
| No violation noted during this evaluation. | 05/12/2009 | Routine Inspection |
- Critical: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Not separated from Food
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- FRONT AREA HAD BOTTLE OF SANITZER MOUNTED TO WALL DIRECTLY ABOVE TORTILLA BOWLS. BACK PREP TABLE HAD BOTTLE OF SANITIZER MOUNTED TO WALL DIRECTLY ABOVE IT. STORE CHEMICALS BELOW AND AWAY FROM FOOD AND EQUIPMENT. , CORRECTED. SPRAY BOTTLE REMOVED FROM PREP TABLE AREA. TORTILLA BOWLS MOVED TO BELOW STEAM TABLE AREA AWAY FROM SANITIZER.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit quaternary ammonia
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAD PH TEST STRIPS. PROVIDE QUATERNARY AMMONIUM TEST STRIPS TO TEST SANITIZER.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
11/11/2008 | Routine Inspection |
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