- Critical: Handwashing Cleanser, Availabi
- Comment:
- Corrected Observed soap is now provided at the handwash sink.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
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02/26/2015 | Follow-up |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Each handwash sink must have a supply of hand soap. Observed at the handwash sink in the back kitchen, no soap was provided for food employees to wash hands. Provide soap at all handwash sinks. ,
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Controlling Pests
- Items:
- Routine inspections of premises for evidence of pests
- Corrections:
- Inspections must be performed as stated above.
- Comment:
- The presence of drain flies must be controlled on the premesis to avoid an infestation. Observed drain flies in two separate areas in the establishment 1. Behind the front service counter near the syrups. 2. Near the mop sink area in the back of the kitchen. Work with a reputable pest control company to eliminate, and routinely monitor possible harborage conditions that may attract pests.
- 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
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food must be protected from contamination by storing at least 6 inches above the floor. Observed underneath a rack, next to the ice machine, two boxes of redbull cans. Store food items in a protected manner at least 6 inches or more above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Outside Storage Prohibitions
- Items:
- Refuse container(s)
- Problems:
- Stored outside, unprotected
- Corrections:
- Store in protected manner such as inside or in covered dumpster.
- Comment:
- Plastic bags that contain materials with food residue must be stored in a covered waste receptacle to not create harboarage conditions for rodents or other pests. Observed outside of the back door plastic trash bags and cardboard on the side of the building and not inside a covered bin. Place trash bags and cardboard in covered waste receptacles.
- General violation description:
- 5-501.112 - (A) Except as specified in # (B) of this section, REFUSE receptacles not meeting the requirements specified under # 5-501.13(A) such as receptacles that are not rodent-resistant, unprotected plastic bags and paper bags, or baled units that contain materials with FOOD residue may not be stored outside. (B) Cardboard or other packaging material that does not contain FOOD residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
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02/23/2015 | Routine |
- Floor and Wall Junctures, Cove
- Items:
- Floor(s)
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Observed missing vinyl coving on floor by the broom storage area. Floors must be coved. Install vinyl coving in this area.
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Storage Areas, Rooms, and Rece
- Items:
- Waste receptacle(s)
- Problems:
- Too small to accommodate accumulation of
- Corrections:
- Provide larger or additional receptacles.
- Comment:
- Observed dumpster overfilled and garbage bags on ground outside the back door. Dumpsters must be large enough to prevent garbage bags accumulating on ground before dumpster is emptied. Provide larger dumpster or additional dumpster to properly contain waste generated by facility.
- General violation description:
- 5-501.16 - (A) An inside storage room and area and outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold REFUSE, recyclables, and returnables that accumulate. (B) A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed. (C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
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09/29/2014 | Routine |
- Rinsing Procedures
- Items:
- Washed equipment/utensil(s)
- Problems:
- Not rinsed
- Corrections:
- Provide distinct clear water rinse after washing and before sanitizing.
- Comment:
- Observed equipment being quickly rinsed under the running faucet of the 3 compartment sink. Items must be rinsed in clear water which has filled the rinse compartment of the 3 compartment sink. Submerge items to be rinsed in this sink to insure all the soap has been rinsed off properly.
- General violation description:
- 4-603.16 - Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in # 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT
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04/03/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled bottom shelf of the back-up reach-in cooler. Non-food contact equipment must be kept clean. Clean to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed chipped paint on wall above the garbage contaner at the front counter. Physical facilities must be in good condition. Repair the wall to provide a smooth and easily cleanable surface.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
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10/06/2013 | Routine |
| No violation noted during this evaluation. | 05/13/2013 | Follow-up |
| No violation noted during this evaluation. | 10/03/2012 | Routine |
| No violation noted during this evaluation. | 04/13/2012 | Routine Inspection |
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED ON THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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11/11/2011 | Follow-up |
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- ,
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
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10/14/2011 | Routine Inspection |
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