- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- Sauce in small walk in cooler is not datemarked. Mark with expiration date of not more than 7 days from date of preparation (day 1 is prep date)., PHFs dated during inspection. VIOLATION CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Kitchenware and Tableware
- Items:
- Kitchenware and tableware sanitized utensils
- Locations:
- Dining area wait station work area
- Problems:
- Allows for contamination of food-contact/lip-contact surfaces
- Corrections:
- Handle so as to prevent contamination.
- Comment:
- Clean utensils and flatware stored with food-contact surfaces exposed (at waitress station). Store with handles exposed to prevent contamination.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- pizza oven
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crumbs, dust has accrued on ledges of pizza ovens. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/08/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF BLACK DEBRIS/ FOOD DEBRIS ON AND AROUND THE CAN OPENER BLADE. OBSERVED AN ACCUMULATION OF ENCRUSTED DEBRIS ON THE WOODEN ROLLING PIN. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING THE NOTED ITEMS.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CABINET DOORS AND CABINET INTERIORS IN THE PIZZA DOUGH PREP AREA OBSERVED TO BE SOILED WITH FOOD DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- 2 WET WIPING CLOTHS OBSERVED STORED ON THE COUNTER IN THE PIZZA PREP AREA. NO SANITIZER BUCKET HAD BEEN PREPARED TODAY FOR THE STORAGE OF WIPING CLOTHS. KEEP WIPING CLOTHS SUBMERGED IN SANITIZER SOLUTION BETWEEN USES. PROVIDE SANITIZER AT 50-100 PPM CHLORINE FOR THE WIPING CLOTHS.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/17/2014 | Routine |
- Critical: Cooling
- Comment:
- CORRECTED. MARINARA SAUCE AND PIZZA SAUCE HAVE BEEN PROPERLY COOLED AND ALL ARE OBSERVED AT 41*F OR COLDER. RISK CONTROL PLAN SUBMITTED ON 1/15/14.
- 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: Cooling Methods
- Comment:
- CORRECTED. EFFECTIVE COOLING METHODS USED FOR COOLING SAUCES. THE MARINARA SAUCE IS COOLED IN AN ICE BATH AT THE FOOD PREP SINK AND 2 ICE WANDS ARE INSERTED INTO THE SAUCE. THE PIZZA SAUCE CANS ARE NOW STORED IN THE WALK-IN COOLER, THEREFORE THE SAUCE IS BELOW 41*F WHEN PREPARED. RISK CONTROL PLAN SUBMITTED ON 1/15/14.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE MACHINE WAS SERVICED AND THE LINE REPLACED.
- 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: Using a Handwashing Sink
- Comment:
- CORRECTED. THE HAND WASH SINK IN THE WARE WASHING AREA OBSERVED CLEAR AND ACCESSIBLE FOR USE.
- 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)
- Good Repair and Proper Adjustm
- Comment:
- CORRECTED. NEW COOLER DOOR GASKET SEALS HAVE BEEN INSTALLED ON ALL COOLERS.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Comment:
- CORRECTED. THE DRAIN LINE FROM THE HAND WASH SINK IN THE PIZZA PREP AREA HAS BEEN CLEARED AND IS DRAINING PROPERLY.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/23/2014 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- 1. OBSERVED A LARGE STOCK POT OF MARINARA SAUCE IN THE MAIN WALK-IN COOLER AT 63*F IN THE CENTER AND 45*F ON THE OUTER EDGES. THE SAUCE WAS COOKED YESTERDAY. AN ICE WAND IS PRESENT IN THE SAUCE BUT THE ICE IS COMPLETELY MELTED AND THE PRODUCT WAS NOT STIRRED AFTER INSERTING THE ICE WAND. 2. A SECOND LARGE STOCK POT OF MARINARA SAUCE OBSERVED IN THE MAIN WALK-IN COOLER AT 46*F IN THE CENTER. THIS SAUCE WAS COOKED ON MONDAY 1/6. 3. A LARGE STOCK POT OF PIZZA SAUCE OBSERVED IN THE PIZZA AREA WALK-IN COOLER AT 49*F IN THE CENTER. THIS SAUCE WAS PREPARED YESTERDAY. THE PIZZA SAUCE IS POURED FROM CANS, SPICES ADDED, AND PLACED INTO THE WALK-IN COOLER. THE PIZZA SAUCE IS NOT COOKED PRIOR TO PLACING INTO THE COOLER. PIZZA SAUCE AND MARINARA SAUCE REQUIRE TEMPERATURE CONTROL TO PREVENT THE GROWTH OF ILLNESS CAUSING BACTERIA. THESE FOODS MUST BE COOLED PROPERLY AFTER COOKING OR PREPARING TO ENSURE THAT THEY ARE HELD AT 41*F OR BELOW. ONCE CANNED SAUCE IS OPENED, IT MUST BE COOLED AND HELD AT 41*F OR BELOW. DISCARD THE IMPROPERLY COOLED SAUCES INTO THE TRASH IMMEDIATELY. USE EFFECTIVE COOLING METHODS TO COOL SAUCES IN THE FUTURE. CANNED SAUCE MAY BE PLACED IN THE COOLER PRIOR TO OPENING SO THAT IT IS COLD AFTER OPENING INSTEAD OF COOLING AFTER OPENING. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION AND THE ASSOCIATED FEES. ,
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- MARINARA SAUCE AND PASTA SAUCE ARE NOT COOLED USING EFFECTIVE METHODS TO ENSURE THAT THE FOODS ARE COOLED WITHIN THE REQUIRED TIME FRAMES. ICE WANDS ARE USED BUT NOT PROPERLY TO EFFECTIVELY COOL FOODS FROM 135*F TO 70*F WITHIN 2 HOURS AND FROM 70*F TO 41*F OR BELOW IN 4 ADDITIONAL HOURS. EFFECTIVE COOLING METHODS MUST BE USED TO COOL FOODS. USE EFFECTIVE COOLING METHODS SUCH AS
- General violation description:
- 3-501.15 - -TAKING TEMPERATURES DURING THE COOLING PROCESS TO ENSURE THAT COOLING TIME REQUIREMENTS ARE MET -SEPARATING FOODS INTO SMALLER PORTIONS -STIRRING FOOD -USING AN ICE BATH -REPLACING MELTED ICE WANDS WITH FROZEN ICE WANDS DURING THE COOLING PROCESS UNTIL THE FOOD ITEM IS PROPERLY COOLED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION. FAILURE TO COMPLY WILL RESULT IN ENFORCEMENT ACTION INCLUDING OFFICE CONSULTATION AND THE ASSOCIATED FEES. ,
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER JUG IS HALF FULL BUT THE LINE IS NOT HOLDING PRODUCT AFTER PRIMING THE PUMP FOR SEVERAL MINUTES. ALL WARES MUST BE SANITIZED AFTER WASHING AND RINSING. REPAIR/ADJUST THE DISH MACHINE TO SANITIZE PROPERLY. SET-UP THE 2-COMPARTMENT SINK TO SANITIZE WARES, AS DISCUSSED, WITH BLEACH-WATER SANITIZER AT 50-100 PPM CHLORINE FROM NOW UNTIL THE DISH MACHINE IS REPAIRED AND SANITIZING PROPERLY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- THE HAND WASH SINK IN THE WARE WASHING AREA IS INACCESSIBLE FOR HAND WASHING DUE TO SHEET TRAYS BEING STORED OVER IT. HAND WASH SINKS MUST BE KEPT ACCESSIBLE. REMOVE SHEET TRAYS FROM THE HAND WASH SINK. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- MANY CRACKED/SPLIT DOOR GASKET SEALS OBSERVED ON THE PREP COOLER AND PREP FREEZER DOORS. REPLACE.,
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system drain line(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE DRAIN LINE FROM THE HAND WASH SINK IN THE PIZZA AREA IS NOT DRAINING PROPERLY. THE PLUMBING SYSTEM MUST BE MAINTAINED. REPAIR THE DRAIN LINE FROM THE HAND WASH SINK IN THE PIZZA PREP AREA.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/08/2014 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 70 degrees f to 41 degrees F for more than 4 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- LARGE STOCK POT OF MARINARA SAUCE IN THE WALK IN COOLER OBSERVED AT 53F. THE SAUCE WAS PREPARED YESTERDAY. CORRECTED DURING INSPECTION BY DISCARDING THE IMPROPERLY COOLED SAUCE. SEE VIOLATION 3-501.15 FOR EFFECTIVE COOLING METHODS TO ENSURE THAT FOODS ARE PROPERLY COOLED.
- 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: Cooling Methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly In large container Stock pot
- Corrections:
- Utilize long, shallow pans.
- Comment:
- LARGE STOCK POT OF MARINARA SAUCE PREPARED YESTERDAY OBSERVED IN WALK-IN COOLER AT 53F. THERE IS AN ICE WAND IN THE CENTER OF THE STOCK POT BUT THE PRODUCT WAS NOT STIRRED AFTER BEING PLACED IN THE WALK-IN COOLER WITH THE ICE WAND. CORRECTED DURING INSPECTION THROUGH DISCUSSION WITH THE EMPLOYEES ON PROPER COOLING METHODS. PROVIDED COOLING GUIDANCE HANDOUT. THE SAUCE WAS DISCARDED.
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL AT THE KITCHEN HAND WASH SINK AT THE TIME OF INSPECTION.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Eating, Drinking, or Using Tob
- Items:
- Employee(s)
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- EMPLOYEE OBSERVED EATING AT COOK LINE. CORRECTED DURING INSPECTION. EMPLOYEE MOVED TO THE DESIGNATED BREAK AREA.
- 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
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO THERMOMETERS PROVIDED IN THE PIZZA PREP COOLER AND 2-DOOR SALAD PREP COOLER. THE THERMOMETER IN THE 3-DOOR PREP COOLER IS BROKEN. PROVIDE AMBIENT AIR THERMOMETERS FOR ALL COOLERS.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS LEFT ON COUNTERS BETWEEN USES. NO WIPING CLOTH SANITIZER BUCKET PROVIDED. CORRECTED DURING INSPECTION BY PROVIDING A SANITIZER BUCKET AND PLACING THE WET WIPING CLOTHS INTO IT WHEN NOT IN USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
07/09/2013 | Routine |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 3 UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL. CORRECTED AT TIME OF INSPECTION BY LABELING THE 3 CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CONTENTS.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment can openers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATION OF DRIED FOOD DEBRIS, MOLD-LIKE GROWTH, AND METAL SHAVINGS OBSERVED ON THE CAN OPENER BLADE. FOOD-CONTACT SURFACES MUST BE KEPT CLEAN TO PREVENT CONTAMINATION OF FOOD. CLEAN NOW AND KEEP CLEAN. CORRECTED AT TIME OF INSPECTION BY REMOVING THE BLADE FROM THE CAN OPENER. THE BLADE WILL BE REPLACED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Good Repair and Proper Adjustm
- Items:
- Can opener blade(s)
- Problems:
- With knicks
- Corrections:
- Provide smooth, beveled edge on can opener blade.
- Comment:
- OBSERVED THE CAN OPENER BLADE TO BE WORN, A KNICK IN THE BLADE CREATES METAL SHAVINGS WHEN OPENING CANS. CAN OPENER BLADES MUST BE KEPT SHARP TO PREVENT THE CREATION OF METAL FRAGMENTS THAT MAY CONTAMINATE FOODS. REPLACE OR SHARPEN CAN OPENER BLADE TO PREVENT THE CONTAMINATION OF FOOD.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Repairing
- Items:
- Physical facilities Ceiling(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL CEILING TILES IN THE DRY STORAGE AREA OBSERVED WITH WATER DAMAGE/STAINS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
01/31/2013 | Routine |
| No violation noted during this evaluation. | 08/06/2012 | Routine |
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHMACHINE'S HOSE REPAIRED AND IT TESTED 150 PPM CL2 IN THE FIRST TRIAL
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
02/16/2012 | Follow-up |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- DISHMACHINE TESTED TWICE AT 0 PPM CL2 APPEARED THAT SEVERAL BUBBLES WERE PRESENT IN FEEDLINE PLEASE CONTINUE TO WASH/RINSE IN MACHINE... THEN SUBJECT ALL CLEAN DISHWARE TO AT LEAST SEVEN (7) SECONDS OF IMMERSION IN THE THREE COMPARTMENT SINK IN SOLUTION OF 50 - 150 PPM CL2 AS DISCUSSED,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dishmachine HANDSINK(S)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- BUCKETS AND DOUGH SPINDLE BLOCKING ACCESS TO HANDSINK EAST OF DISHMACHINE PLEASE KEEP OPEN TO ALLOW FOR FREQUENT HANDWASHING AS REQUIRED
- 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)
|
02/06/2012 | Routine Inspection |
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED FOODS SUCH AS PASTA, LASAGNA, ETC ARE LABELED WITH DAY DOT STICKERS BUT ARE NOT DATE LABELED WITH THE NUMERIC DATE. TO ENSURE THAT DATE MARKED FOODS ARE CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION, A NUMERIC DATE MUST BE INCLUDED ON THE DATE MARKING. DATE LABEL REQUIRED FOODS. CORRECTED DURING INSPECTION BY WRITING THE CORRESPONDING NUMERIC DATE ON ALL DAY DOTS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
08/11/2011 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED ORANGE HOME DEPOT AND GREY LOWE'S HARDWARE STORE BRAND GENERAL USE BUCKETS USED TO STORE FOOD SUCH AS LETTUCE AND CORNED BEEF. FOOD CONTAINERS MUST BE CONSTRUCTED OF SAFE MATERIALS THAT DO NOT ALLOW POSSIBLE CONTAMINATION OF FOOD. PROVIDE FOOD CONTAINERS CONSTRUCTED OF FOOD-GRADE MATERIALS. CORRECTED DURING INSPECTION BY LINING ALL HARDWARE STORE BUCKETS WITH FOOD-GRADE PLASTIC LINERS. CONTINUE TO LINE ALL NON-FOOD GRADE CONTAINERS WITH FOOD-GRADE LINERS WHEN USING TO STORE FOOD.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SIGNS REMINDING EMPLOYEES TO WASH HANDS ARE POSTED IN THE MEN'S AND WOMEN'S RESTROOMS. A SIGN REMINDING EMPLOYEES TO WASH HANDS SHALL BE POSTED AT EACH HAND WASH SINK. POST THE PROVIDED HAND WASHING SIGNS IN THE RESTROOMS.
- 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.
- Toilet Rooms, Enclosed
- Items:
- Toilet room(s) Employee
- Locations:
- employee restroom
- Problems:
- Not provided with Self-closing door
- Corrections:
- Provide self-closing door.
- Comment:
- NO SELF-CLOSING MECHANISM IS PROVIDED ON THE EMPLOYEE RESTROOM DOOR. RESTROOM DOORS SHALL BE SELF-CLOSING. INSTALL A SELF-CLOSING MECHANISM ON THE EMPLOYEE RESTROOM DOOR.
- General violation description:
- 6-202.14 - Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 4 WET WIPING CLOTHS STORED ON COUNTERS IN THE KITCHEN BETWEEN USES. WET WIPING CLOTHS SHALL BE STORED IN SANITIZER SOLUTION BETWEEN EACH USE TO PREVENT THE GROWTH OF BACTERIA ON THE CLOTHS. STORE WET WIPING CLOTHS IN THE SANITIZER BETWEEN EACH USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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02/18/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW OVER/NEXT TO READY TO EAT (RTE)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- PIC MOVED THE CARTON OF EGGS TO THE BOTTOM MOST SHELF, (18) EGGS IN CARTON ON MIDDLE SHELF OF REACH IN COOLER PLEASE ALWAYS STORE RAW PRODUCTS OF ANIMAL ORIGIN BELOW AND NEVER IMMEDIATELY NEXT TO THOSE FOOD(S) THAT ARE READY TO EAT
- 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
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08/23/2010 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- BOARDS ARE CLEAN AND SPRAY SANITIZERS AVAILABLE FOR USE ON THEM RCP APPROVED
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Contact Surfaces and Uten
- Comment:
- NEW BOARDS IN USE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISHMACHINE TESTED 100 PPM CL2 RCP APPROVED
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Comment:
- A) TONGS AT LEMONS CONTAINER FOR USE ON THEM B) GLOVES AVAILABLE FOR USE AT KITCHEN RETARDERS RCP APPROVED
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
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02/23/2010 | Follow-up |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- SALAD RETARDER ACRYLIC CUTTING BOARD(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- STAFF UNCERTAIN OF FREQUENCY OF CLEANING/SANITIZING FOOD CONTACT SURFACES PLEASE DO SO ON COOK PREP STATION BOARD EVERY FOUR HOURS AND THE SALAD BOARD EVERY TWENTY FOUR HOURS MINIMUM AS DISCUSSED LEFT BLANK RCP PLEASE FILL OUT FOR FOLLOW-UP
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- SALAD RETARDER ACRYLIC CUTTING BOARD(S)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- STAFF UNCERTAIN OF FREQUENCY OF CLEANING/SANITIZING FOOD CONTACT SURFACES PLEASE DO SO ON COOK PREP STATION BOARD EVERY FOUR HOURS AND THE SALAD BOARD EVERY TWENTY FOUR HOURS MINIMUM AS DISCUSSED LEFT BLANK RCP PLEASE FILL OUT FOR FOLLOW-UP,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- SALAD RETARDER FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOUR TO SIX SMALL BOARDS DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- SALAD RETARDER FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- FOUR TO SIX SMALL BOARDS DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED INTERMITTENTLY 0 PPM CL2 LEFT PIC WITH RCP, AND HE CALLED SERVICE TECH
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- MACHINE TESTED INTERMITTENTLY 0 PPM CL2 LEFT PIC WITH RCP, AND HE CALLED SERVICE TECH,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- A) SLICED LEMONS WITH NO VISIBLE MEANS FOR WAIT STAFF TO HANDLE INSPECTOR ASKED WAITRESS HOW SHE HANDLED THEM AND SHE SAID WITH HER HAND B) COOK SLICED TOMATOES WITH GLOVE(S), BUT DID OTHER TASKS AND THEN HANDLED THEM WITH A BARE HAND, THESE TOMATOES WERE DESTINED FOR SALADS AND NOT COOKING LEFT PIC WITH BLANK RISK CONTROL PLAN (RCP) PLEASE REVIEW THE NECESSITY OF OF USING UTENSILS OR GLOVES OR TONGS OR NAPKINS, ETC TO HANDLE ANY FOOD THAT IS READY TO EAT AND FILL OUT THE RCP FOR FOLLOW-UP
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- Employee(s) BARE HAND CONTACT
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- A) SLICED LEMONS WITH NO VISIBLE MEANS FOR WAIT STAFF TO HANDLE INSPECTOR ASKED WAITRESS HOW SHE HANDLED THEM AND SHE SAID WITH HER HAND B) COOK SLICED TOMATOES WITH GLOVE(S), BUT DID OTHER TASKS AND THEN HANDLED THEM WITH A BARE HAND, THESE TOMATOES WERE DESTINED FOR SALADS AND NOT COOKING LEFT PIC WITH BLANK RISK CONTROL PLAN (RCP) PLEASE REVIEW THE NECESSITY OF OF USING UTENSILS OR GLOVES OR TONGS OR NAPKINS, ETC TO HANDLE ANY FOOD THAT IS READY TO EAT AND FILL OUT THE RCP FOR FOLLOW-UP,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- cooler(s) FROST(ING)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- SMALL COOLER'S COIL IS FROSTED AT WAITSTATION PLEASE DEFROST AND CLEAN THOROUGHLY AND SERVICE (IF NECESSARY)
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
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02/10/2010 | Routine Inspection |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- cooler(s) CONDENSATE
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- WALK IN COOLER (WIC) IN FRONT HAD SMALL POOL OF WATER ON TOP SHELF BELOW CONDENSER PIC NOTICED THAT CONDENSER ITSELF WAS BEGINNING TO ICE UP AND HE CALLED SERVICE TECH PLEASE MOVE ALL FOOD OUT FROM UNDER TO OTHER COOLER(S) AND CLOSELY MONITOR,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, REFILL RISK CONTROL PLAN LEFT WITH PIC PLEASE SUBMIT AT FOLLOW - UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Clean Sight/Touch-No Accum/Enc
- Items:
- Non-food contact surface(s)
- Locations:
- kitchen NON-FOOD CONTACT SURFACE(S)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- A) DUSTY SMALL FAN ON SHELF IN SW CORNER OF KITCHEN PLEASE KEEP CLEAN TO PREVENT DUST CONTAMINATION OF FOOD(S) B) THREE OVEN TOPS DUSTY WITH ACCUMULATED CRUMBS AND SUCH PLEASE CLEAN
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
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08/11/2009 | Routine Inspection |
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