| No violation noted during this evaluation. | 06/26/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- REFRIGERATOR IN BACK ROOM HAS A TRAY OF RAW EGGS ON SHELF WITH AND ABOVE READY TO EAT FOODS. STORE RAW EGGS BELOW AND AWAY FROM READY TO EAT FOODS., CORRECTED DURING INSPECTION BY STORING RAW EGGS ON BOTTOM SHELF AWAY FROM READY TO EAT FOODS.
- 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
|
06/26/2013 | Routine |
| No violation noted during this evaluation. | 06/15/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Ice machine(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD RESIDUE BUILT UP ALONG THE EDGE OF THE INTERIOR METAL DEFLECTOR PANEL
- General violation description:
- 4-601.11 - CLEAN TO SIGHT AND TOUCH. CORRECTION MADE: OBSERVED THE INTERIOR METAL DEFLECTOR PANEL, CLEANED TO SIGHT AND TOUCH.
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) beverage dispensing nozzles
- Locations:
- pop machine(s) Beverage machine pop caps and spigots
- Problems:
- Not cleaned At least every 24 hours
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED THROUGH ORAL INTERVIEW, THE SODA POP NOZZLES AND ASSOCIATED SURFACES ARE CLEANED ONCE A WEEK
- General violation description:
- 4-602.11 - INCREASE FREQUENCY OF CLEANING TO ONCE EVERY TWO DAYS. CORRECTION MADE: OBSERVED FOLLOWING INSTRUCTION THE MANAGER AGREEING TO INCREASE THE FREQUENCY OF CLEANING FROM ONCE A WEEK TO ONCE EVERY TWO DAYS.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- Wall(s) fryer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DARK YELLOW GREASE STAINS ON THE UPPER WALLS AND CEILING TILES DIRECTLY ABOVE AND ADJACENT THE TWO DEEP FRYERS. THOROUGHLY CLEAN OR REPLACE TILES WITH DURABLE, NON-ABSORBENT, SMOOTH MATERIAL FOR EASY CLEANING.
- 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.
- Ventilation Hood Systems, Adeq
- Items:
- Ventilation hood
- Locations:
- prep table fryer(s)
- Problems:
- Not provided
- Corrections:
- Provide additional equipment to meet requirement above.
- Comment:
- OBSERVED DARK YELLOW GREASE STAINS ON THE UPPER WALLS AND CEILING TILES DIRECTLY ABOVE AND ADJACENT THE TWO DEEP FRYERS. PROVIDE VENTILATION FILTER BAFFLE HOOD SYSTEM TO ADEQUATELY CAPTURE GREASE LADEN VAPORS.
- General violation description:
- 4-301.14 - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings
|
06/17/2011 | Routine Inspection |
| No violation noted during this evaluation. | 05/18/2010 | Routine Inspection |
| No violation noted during this evaluation. | 11/23/2009 | Routine Inspection |
- Critical: Compliance with Food Law
- Items:
- Food item(s) prepared
- Problems:
- In a private home
- Corrections:
- No food items prepared in a private home shall be offered to the public in a licensed facility.
- Comment:
- FACILITY MAKING CAKES AT HOME AND BRINGING IN TO SELL TO CUSTOMERS. OBSERVED TODAY WAS BANANA CAKE MADE FROM HOME. ALL ITEMS MUST BE MADE IN FACILITY OR BOUGHT FROM APPROVED SOURCES. REMOVE HOME MADE ITEMS IMMEDIATELY. EMPLOYEE REMOVED ITEMS AND PUT IN OFFICE.,
- General violation description:
- 3-201.11 - (A) FOOD shall be obtained from sources that comply with LAW. (B) FOOD prepared in a private home may not be used or offered for human consumption in a FOOD ESTABLISHMENT. (C) PACKAGED FOOD shall be labeled as specified in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR 317 Labeling, Marking Devices, and Containers, and 9 CFR 381 Subpart N Labeling and Containers, and as specified under 3-202.17 and 3-202.18. (D) Fish, other than MOLLUSCAN SHELLFISH, that are intended for consumption in their raw form and allowed as specified in Subparagraph 3-401.11(C)(1) may be offered for sale or service if they are obtained from a supplier that freezes the FISH as specified under 3-402.11
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- 1-DOOR FREEZER HAS DUCT TAPE INSIDE ON DOOR TO USE AS REPLACEMENT FOR SHELVES THAT ARE BROKEN. ALSO DOOR DOES NOT SHUT PROPERLY SO VELCRO TAPE ATTACHED TO KEEP IT CLOSED. REMOVED TAPES FROM FREEZER TO MAKE FREEZER SMOOTH AND EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Food labels
- Items:
- Packaged food label(s)
- Problems:
- Missing
- Corrections:
- Provide.
- Comment:
- CAKES AND PIES BOUGHT FROM AWREY'S ARE SLICED, PUT ON PLATES, WRAPPED WITH CELLOPHANE AND PUT ON COUNTER FOR CUSTOMERS TO PURCHASE. FACILITY MUST PROVIDE LABELS FROM VENDOR (INCLUDING VENDOR NAME AND LOCATION AND ALL INGREDIENTS) AND POST NEXT TO EACH ITEM. OTHERWISE FACILITY MAY PUT A PIECE OF EACH CAKE OR PIE OUT FOR "DISPLAY ONLY" AND KEEP THE REST IN KITCHEN TO SERVE PER ORDER. FACILITY MUST CORRECT THIS VIOLATION WITHIN 10 DAYS.,
- 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
|
05/21/2009 | Routine Inspection |
- Consumer Self-Service Operatio
- Items:
- Utensil(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAD BASKET OF APPLES ON FRONT COUNTER AVAILABLE FOR CONSUMER SELF-SERVICE. PROVIDE MEANS OF HANDLING WITHOUT CONTAMINATING - TONGS, DELI TISSUE OR WRAP INDIVIDUALLY. ALSO PROTECT FROM CONSUMER CONTAMINATION FROM SNEEZING, COUGHING, ETC., CORRECTED. PERSON IN CHARGE INDIVIDUALLY WRAPPED EACH APPLE TO PREVENT CONTAMINATION.
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Hair Restraint Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- PERSON IN CHARGE STATED A HAT OR HAIRNET IS NOT WORN. PROVIDE HAT OR HAIRNET FOR FOOD PREP 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
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- RESTROOMS DO NOT HAVE SIGN STATING EMPLOYEES MUST WASH HANDS. PROVIDE SIGNS IN ALL RESTROOMS THAT EMPLOYEES USE.
- 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.
|
11/19/2008 | Routine Inspection |
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Problems:
- Not immersed in
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- PERSON IN CHARGE WAS ASKED HOW DISHES AND UTENSILS ARE SANITIZED AND STATED ITEMS RINSED TO GET RID OF FOOD DEBRIS, WASHED IN SOAP, RINSED, PUT IN SANITIZER, THEN SOMETIMES RINSE AGAIN TO GET RID OF BLEACH RESIDUE, THEN AIR DRY. EXPLAINED THAT RINSING AFTER SANITIZING NEGATES THE SANITIZER. MUST HAVE EQUIPMENT IN SANITIZER OF CHLORINE FOR AT LEAST 10 SECONDS, THEN AIR DRY. CHLORINE CONCENTRATION SHOULD BE BETWEEN 50 TO 100PPM. PERSON IN CHARGE STATED SHE DID NOT KNOW HOW TO USE TEST STRIPS, BUT PUTS ABOUT A CAPFUL OF CHLORINE IN SINK WITH WATER. EXPLAINED FACILITY MUST BE ABLE TO TEST CONCENTRATION TO MAKE SURE IT'S ENOUGH AND NOT TOO STONG. OBSERVED TEST STRIPS AND THERE IS NO WAY TO CHECK PPM DUE TO THAT PART MISSING. THIS IS A REPEAT FROM THE LAST ROUTINE INSPECTION.,
- 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: Ready-to-Eat Food, Date Markin
- Items:
- Commercially processed ready to eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- OBSERVED DELI HAM WITH 5/21/08 ON IT. PERSON IN CHARGE STATED HAM WAS PREPPED ON 5/14/08. USE BY DATE IS 7 DAYS WITH PREP DAY AS DAY ONE, SO USE BY DATE SHOULD BE 5/20/08. DELI TURKEY HAD USE BY DATE 5/22/08 ON IT, BUT PERSON IN CHARGE STATED WAS PREPPED 5/14/08 OR 5/15/08, SO USE BY DATE SHOULD BE 5/20/08 OR 5/21/08. ALSO OBSERVED OTHER ITEMS THAT DID NOT HAVE ANY DATE MARKING (THESE ITEMS WERE MENTIONED ON PAST REPORTS) COOKED BURGER, COOKED CHILI, COOKED SLOPPY JOE, PRECOOKED BREADED CHICKEN PATTIES, PRECOOKED KIELBASA AND ALSO CHEESECAKE. THIS ITEM HAS BEEN A REPEAT ON LAST ROUTINE INSPECTIONS AND AN OFFICE CONSULT HAS ALREADY BEEN HELD. DUE TO BEING ANOTHER REPEAT, AN INFORMAL CONFERENCE WITH THE FOOD SECTION CHIEF WILL BE SCHEDULED. ,
- 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
- Food Temperature Measuring Dev
- Items:
- Food thermometer(s) probe
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PERSON IN CHARGE STATED A PROBE THERMOMETER IS NOT IN FACILITY. MUST PROVIDE TO TAKE ACCURATE TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. ,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Sanitizing Solution Testing De
- Items:
- Sanitizer test kit chlorine
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS CHLORINE TEST STRIPS, BUT OLD AND NO WAY TO CHECK PPM CONCENTRATION. PROVIDE NEW TEST STRIPS AND TRAIN EMPLOYEES ON HOW TO USE.,
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PEPSI COOLER IN FRONT AREA HAS CHEESECAKE AND MILK. PROVIDE THERMOMETER INSIDE DUE TO STORING POTENTIALLY HAZARDOUS FOODS.,
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- OBSERVED DELI TURKEY AND HAM PUT IN WASH SINK OF 3-COMPARTMENT TO THAW. EXPLAINED MUST THAW UNDER REFRIGERATION OR UNDER RUNNING WATER OF 70F OR LESS. PERSON IN CHARGE PUT IN CONTAINER AND IN FRIDGE.,
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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05/15/2008 | Routine Inspection |
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