- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored on Drainboard
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment shall be held between a chemical sanitizer solution. Observed wiping cloths that were being stored on the drain board of the 3 compartment sink near the "QBD" reach-in standing cooler. Wiping cloths must be stored in a chemical sanitizer solution between uses.
- 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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03/31/2015 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- COOK LINE HAND WASH SINK OBSERVED FULL OF PICKLE JUICE AND SEEDS. THE SINK WAS USED TO DRAIN A JAR OF PICKLES AND AS A RESULT IS CLOGGED WITH THE DEBRIS. HAND WASH SINKS CANNOT BE USED FOR ANY ACTIVITY OTHER THAN HAND WASHING. HAND WASH SINKS MUST BE KEPT ACCESSIBLE FOR HAND WASHING AT ALL TIMES. CORRECTED AT TIME OF INSPECTION BY UNCLOGGING THE HAND WASH SINK. THE HAND WASH SINK WILL NOT BE USED FOR NON-HAND WASHING ACTIVITIES.
- 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:
- 1. DOOR SEAL GASKET OF THE WALK-IN COOLER OBSERVED TORN, 2. DOOR SEAL GASKET OF THE LOWER DOOR OF THE 2-DOOR PREP COOLER IS ILL FITTING/DOES NOT ALLOW THE DOOR TO CLOSE PROPERLY 3. DOOR SEAL GASKET AT THE ICE CREAM PREP COOLER IS CRACKED AND AS A RESULT COLLECTING CRUMBS AND DEBRIS.
- 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.
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03/10/2014 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- BOTH DOORS ARE NEW
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Comment:
- I MKR CLEAN
- 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.
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04/26/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- ICE MAKER(S) door(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- THE TWO SLIDING DOORS HAVE BECOME CRACKED PLEASE REPLACE TO PROVIDE A SMOOOTH EASILY CLEANABLE SURFACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) INTERIOR(S)
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR AT TOP, AND SOME BEGINNINGS OF RUST AND "PITTING" NEAR THE BOTTOM ON THE STAINLESS STEEL PLEASE EMPTY, WASH, RINSE,SANTIIZE (USE NON CHLORINE SANITIZER ON STAINLESS STEEL), AIR DRY THEN REFILL,
- 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 Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- WALK IN COOLER (WIC) Fan guard(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PLEASE THOROUGHLY CLEAN THE FAN GUARDS AND CONDENSER TO HELP PREVENT CONTAMINATION BY DUST OF FOOD
- 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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04/16/2012 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY DISCONNECTING THE HOSE TRIGGER SPRAY NOZZLE AFTER USE. A SIGN IS POSTED REMINDING EMPLOYEES TO DO SO.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED BY CLEANING THE CAN OPENER BLADE, MILK SHAKE MIXER, CITRUS CHOPPER, ONION CHOPPER, AND TOMATO SLICER AS REQUIRED.
- 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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05/20/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Mop sink with hose
- Corrections:
- Remove spray nozzle-shut off valve downstream of the atmospheric vacuum breaker
- Comment:
- OBSERVED HOSE WITH SPRAY NOZZLE ATTACHED AT MOP SINK FAUCET WHEN NOT IN USE. A SHUT OFF VALVE MAY NOT BE INSTALLED DOWN STREAM OF THE BACK FLOW PREVENTION DEVICE. REMOVE THE HOSE AND/OR SPRAY NOZZLE FROM THE HOSE NOW AND AFTER EVERY USE. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DRIED FOOD DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT: -CAN OPENER BLADE -CITRUS SLICER BLADES -ONION CHOPPER BLADES -TOMATO CHOPPER BLADES -MILK SHAKE MIXER FOOD CONTACT SURFACES OF EQUIPMENT MUST BE KEPT CLEAN TO SIGHT AND TOUCH. CLEAN NOTED AREAS NOW AND KEEP CLEAN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. ,
- 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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05/06/2011 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- cooler(s) cooler(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SMALL COOLER STATIONED TO THE RIGHT OR EAST OF ICE CREAM DISPENSER ABOVE 41 F THOUGH ALL FOODS STORED HERE TODAY ARE NON POTENTIALLY HAZARDOUS, THERE IS A "SONIC" STICKER AFFIXED SAYING BELOW 40 F SONIC SAFE ALSO, PIC SAID THAT OCCASSIONALLY LAHTES MAY BE STORED IN THERE... TODAY, A PRINTED SIGN SAYING "DO NOT PUT DAIRY IN THIS COOLER" WAS POSTED PLEASE REPAIR TO HOLD PRODUCTS 41 F OR LOWER PRIOR TO REMOVAL OF SIGN OR ACTUAL STORAGE FIRST
- 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.
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05/19/2010 | Routine Inspection |
- Critical: Preventing Contamination from
- Comment:
- rcp approved, plenty of gloves on hand and employee using them at prep row today
- 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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12/11/2009 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Not ready-to-eat food(s)
- Locations:
- Cookline READY TO EAT FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- BUNS HANDLED W/O GLOVES BY COOK LEFT RCP WITH PIC, PLEASE FILL OUT AS DISCUSSED 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:
- Not ready-to-eat food(s)
- Locations:
- Cookline READY TO EAT FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Utilize utensils where ever possible.
- Comment:
- BUNS HANDLED W/O GLOVES BY COOK LEFT RCP WITH PIC, PLEASE FILL OUT AS DISCUSSED 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
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12/02/2009 | Routine Inspection |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Wait station ACRYLIC CUTTING BOARD
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- ACRYLIC CUTTING BOARD DEEPLY SCRATCHED PLEASE SAND DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- PREP ROW cover
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- LOOSE SCREW BEING USED ON RIGHT HINGE OF LID ON RETARDER IN LIEU OF PIN PLEASE 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.
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06/30/2009 | Routine Inspection |
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