- Critical: Handwashing Sink, Installation
- Comment:
- Corrected Water temperature is reaching over 100F at each handwash sink in all three restrooms.
- General violation description:
- 5-202.12 - (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) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Pressure
- Comment:
- Corrected Water pressure has been significantly increased at the handwash sinks in all three restrooms.
- General violation description:
- 5-103.12 - Water under pressure shall be provided to all fixtures, EQUIPMENT, and nonFOOD EQUIPMENT that are required to use water except that water supplied as specified under ## 5-104.12(A) and (B) to a TEMPORARY FOOD ESTABLISHMENT or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
|
05/01/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- Corrected Observed both prep coolers are holding temperatures for items on top portion of cooler. Tomatoes are at 36F and lettuce is at 41F in the south prep cooler. In the north prep cooler tomatoes are 39F, lettuce is 41F and spaghetti noodles are 35F.
- 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)
|
03/03/2015 | Follow-up |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- Potentially hazardous food must be cooled from 135F to 70F within 2 hours or less. Observed in walk in cooler at time of inspection two small pans of chili made at 10AM were at temperatures of 93F and 78F. Temperatures were taken at 1:45PM. At time of inspection chili was re-heated to 165F and began the process properly cooled using the 2-step cooling method of getting the temperature down rapidly from 135F to 70F within the first 2 hours or less and from 70F to 41F within the next 4 hours or less.
- 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: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous food held cold must be maintained at 41F or below. Observed on top shelves of both prep coolers sliced tomatoes at 49F, salsa at 45F and noodles at 48F. Repair cooler so temperatures of cold holding items are maintained at 41F or below to prevent the growth of bacteria. ,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Physical facilities must be cleaned as often as necessary. Observed accumulation of debris and grease underneath coolers and grills, and debris underneath the dessert station. The walls around the dessert station and the refrigerator next to the station have spilled milk and ice cream on the sides. The wall behind the dishmachine has a buildup of grease. Keep facilities and the outside of equipment clean.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Nonfood-contact surfaces of equipment must be kept clean. Observed in dishmachine a heavy buildup of calcium and lime on the inside, and grease on the top and sides of the machine. Also observed in the 1-Door upright ice cream refrigerator a spill of ice cream on the bottom floor of the equipment. Keep equipment clean to avoid a buildup of debris.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good repair. Observed drain pipe at prep sink leaking. Connection at mop sink is also leaking and is tied with a cloth to keep from leaking. Faucets in employee & public bathrooms has a slow release of hot water. Repair plumbing equipment so that pipes and connections do not leak and faucets properly distribute hot and cold water.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
02/19/2015 | Routine |
| No violation noted during this evaluation. | 10/06/2014 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the employee restroom. Provide paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled handsinks in employee and public restrooms. Handwashing facilities must be kept clean. Clean on a daily basis!
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed wet and soiled floor throughout the kitchen and in employee restroom. Observed strong odor of urine in the men's room. Facilities must be kept clean. Clean the floors throughout the establishment and especially under the cooking equipment. Keep floor dry after wet mopping!
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed hot and cold water handles reversed on the handsink at front counter across from the cookline. Install handles on the correct sides of the handsink.
- 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.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed trash and garbage bags on ground of the dumpster enclosure. Refuse must be kept stored in a closed dumpster to avoid attracting insects and rodents. Remove trash and garbage bags from ground and store in dumpster with lid and doors closed.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed heavy build-up of grease on sides of the McCall reach-in freezer and fryer. Observed heavy lime build-up on the top and sides of dishmachine. Non-food contact 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.
|
09/22/2014 | Routine |
- Critical: Backflow Prevention
- Comment:
- THE DRAIN FROM THE WAIT STATION HAS BEEN ELEVATED TO PROVIDE AN AIR GAP.
- 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: Backflow Prevention Device, De
- Comment:
- CORRECTED: THE SPRAY NOZZLE WAS REMOVED AND AN ATMOSPHERIC VACUUM BREAKER WAS INSTALLED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Controlling Pests
- Comment:
- NO FRUIT FLIES WERE OBSERVED AT FOLLOW-UP.
- 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
- Critical: Cooling
- Comment:
- A COOLING PROCEDURE IS NOW IN PLACE. STAFF ARE USING LOGS TO MONITOR COOLING TEMPERATURES AND RAPID CHILL METHODS, AND ARE ENSURING THAT POTENTIALLY HAZARDOUS FOODS ARE COOLED TO 70F WITHIN 2 HOURS AND TO 41F OR BELOW WITHIN A TOTAL OF 6 HOURS.
- 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: Hot Water and Chemical
- Comment:
- CORRECTED: THE WARE WASHING MACHINE WAS REPAIRED AND HEATED EQUIPMENT TO 160F ON ITS SURFACE.
- 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: Package Integrity
- Comment:
- CANS IN DRY STORAGE WERE INTACT AND A POLICY IS SET IN PLACE TO DISCARD DENTED CANS OR TO SET THEM ASIDE FOR RETURN TO SUPPLIER.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: TOMATOES (CUT), SALSA, COOKED SPAGHETTI HELD COLD, COOKED CHICKEN BREAST, CUT LETTUCE LEAVES, AND RAW GROUND BEEF WERE ALL MEASURED AT 41F OR BELOW.
- 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)
|
04/01/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- AN AIR GAP MUST EXIST BETWEEN THE SEWAGE SYSTEM AND A DRAIN ORIGINATING FROM EQUIPMENT IN WHICH FOOD, PORTABLE EQUIPMENT, OR UTENSILS ARE PLACED. OBSERVED DRAIN FROM THE WAIT STATION ICE BIN HAS DESCENDED BELOW THE FLOOD RIM OF THE DRAIN BOWL. ELEVATE THE DRAIN LINE TO PROVIDE AN AIR GAP.,
- 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: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- A BACK FLOW DEVICE INSTALLED ON A WATER SUPPLY SYSTEM SHALL MEET A.S.S.E. STANDARDS FOR INSTALLATION. AT THE MOP SINK, VALVES WERE INSTALLED DOWNSTREAM OF THE ATMOSPHERIC VACUUM BREAKER (AVB). AVB DEVICES ARE NOT DESIGNED TO BE UNDER PRESSURE I.E. HAVE VALVES DOWNSTREAM. TWO OF THE HOSE BRANCHES WENT TO CHEMICAL DISPENSING UNITS WITH BUILT-IN BACK FLOW PREVENTION. THE THIRD HOSE BRANCH HAD NO BACK FLOW PREVENTION AND TERMINATED IN A SPRAY NOZZLE. EITHER: 1) INSTALL AVB AND REMOVE THE SPRAY NOZZLE. 2) USE A PRESSURE VACUUM BREAKER WHICH WILL ALLOW THE USE OF THE SPRAY NOZZLE. ,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Controlling Pests
- Items:
- Pest(s) flies, Pest(s)
- Problems:
- Present in facility, Present in facility
- Corrections:
- Remove pests from facility., Remove pests from facility.
- Comment:
- THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS AND OTHER PESTS. THE PRESENCE OF INSECTS SHALL BE CONTROLLED TO ELIMINATE THEIR PRESENCE BY USING METHODS, IF PESTS ARE FOUND, SUCH AS TRAPPING DEVICES OR OTHER MEANS OF PEST CONTROL. FRUIT FLIES WERE OBSERVED IN KITCHEN. CONTACT A LICENSED PEST CONTROL FACILITY.,
- 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
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- COOKED POTENTIALLY HAZARDOUS FOOD SHALL BE COOLED: WITHIN 2 HOURS FROM 135F TO 70F, AND WITHIN A TOTAL OF 6 HOURS FROM 135F TO 41F OR LESS. OBSERVED 1 PAN OF CHILI IN WALK-IN COOLER AT 58F, AND ANOTHER PAN OF CHILI AT 79F AT 3:00 PM. MANAGER STATED THAT CHILI WAS PREPARED AT 9:00 AM ON 3/18/14. THE PAN AT 79F WAS FULL, AND HAD NOT COOLED TO 70F WITHIN 2 HOURS. THIS PAN WAS DISCARDED. THE PAN AT 58F WAS PARTIALLY FILLED WAS PLACED IN THE WALK-IN FREEZER TO RAPIDLY COOL TO 41F. RAPIDLY COOL COOKED POTENTIALLY HAZARDOUS FOODS IN SHALLOW PANS WITH LIDS OFF, IN AN ICE BATH, USING AN ICE PADDLE TO RAPIDLY CHILL WHILE STIRRING, OR ANOTHER APPROPRIATE METHOD TO ENSURE PROPER TEMPERATURE CONTROL FOR THE PREVENTION OF BACTERIAL GROWTH AND TOXIN FORMATION.,
- 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: Hot Water and Chemical
- Items:
- Hot water sanitizer
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- AFTER BEING CLEANED, EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE SANITIZED IN HOT WATER MECHANICAL OPERATIONS AND ACHIEVING A UTENSIL TEMPERATURE SURFACE OF 160F. OBSERVED WATER TEMPERATURES IN WARE WASHING MACHINE NOT HIGH ENOUGH TO ALLOW THE PLATE TO REACH 160F ON ITS SURFACE. REPAIR MACHINE AND SANITIZE DISHES AND UTENSILS IN 3-COMPARTMENT SINK USING QUATERNARY AMMONIUM SANITIZER UNTIL MACHINE IS REPAIRED.,
- 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: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- FOOD PACKAGES SHALL BE IN GOOD CONDITION AND PROTECT THE INTEGRITY OF THE CONTENTS SO THAT THE FOOD IS NOT EXPOSED TO ADULTERATION OR POTENTIAL CONTAMINANTS. OBSERVED #10 CAN IN DRY GOOD STORAGE TO HAVE A DENT ON THE RIM. DISCARD OR SET ASIDE FOR RETURN TO SUPPLIER.,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41F OR LESS. OBSERVED TOMATOES (CUT) HELD AT 48.1F ON THE COOK LINE, ALONG WITH SALSA HELD AT 55F, COOKED SPAGHETTI HELD AT 43F, COOKED CHICKEN BREAST HELD AT 43.1F, AND CUT LETTUCE LEAVES HELD AT 53F, WITH RAW GROUND BEEF HELD AT 52F. POTENTIALLY HAZARDOUS FOODS MUST BE KEPT AT 41F OR BELOW TO PREVENT FOOD-BORNE ILLNESS. REPAIR OR REPLACE COOLER.,
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN. THE DRIVE THROUGH AREA BEVERAGE STATION EQUIPMENT HAD CUPS AND OTHER DEBRIS LITTERED UNDERNEATH IT. CLEAN ALL AREAS AND KEEP CLEAN.
- 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.
- Covering Receptacles
- Items:
- Waste container(s)/container(s) outside dumpsters
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- RECEPTACLES FOR REFUSE AND RECYCLABLES SHALL BE KEPT COVERED. DUMPSTER LIDS WERE OPEN, AS WAS CARDBOARD DISPOSAL UNIT LID. ICE CREAM CONTAINERS WERE DISCARDED IN THIS UNIT. KEEP ALL DISPOSAL UNITS THAT CONTAIN FOOD MATERIALS CLOSED TO AVOID ATTRACTING PESTS.
- General violation description:
- 5-501.113 - Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- NON FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEANED AT ANY TIME WHEN CONTAMINATION MAY HAVE OCCURRED. INTERIOR OF THE MILK SHAKE AREA CABINET WAS OBSERVED TO HAVE AN ACCUMULATION OF MELTED ICE CREAM AND OTHER DEBRIS. THE ICE CREAM TOPPING CONTAINER LIDS WERE SOILED. MELTED ICE CREAM WAS DRIED ON THE OUTER SURFACE OF THE ICE MACHINE. KEEP ALL SURFACES THOROUGHLY 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- AN ENCLOSURE FOR REFUSE AND RECYCLABLES SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS. TRASH BAGS AND DEBRIS WERE OBSERVED ON AND AROUND THE DUMPSTERS. KEEP AREA CLEAN TO DISCOURAGE PESTS.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING SYSTEM SHALL BE MAINTAINED IN GOOD REPAIR. OBSERVED DISH MACHINE LEAKING ONTO FLOOR. THE 3-COMPARTMENT SINK FAUCET WAS LEAKING. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/18/2014 | Routine |
| No violation noted during this evaluation. | 09/30/2013 | Follow-up |
| No violation noted during this evaluation. | 09/23/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s)
- Problems:
- Present in facility
- Corrections:
- Remove pests from facility.
- Comment:
- Observed fruit flies in kitchen. Contact a licensed pest control operator.
- 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
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Replace soiled glove.
- Comment:
- Observed dried food debris on the can opener. Food contact equipment must be kept clean. Cleaned to sight and touch in my presence. Violation corrected.
- 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
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed paper towel dispenser in employee restroom and men's room without paper towels. Repair or replace dispensers to provide the paper towels.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed cole slaw, cottage cheese and sliced tomatoes at 46 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair or replace the cooler.
- 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)
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no thermometer for the salad prep cooler. A thermometer was provided in my presence. Violation corrected.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed dirty employee restroom handsink, men's room handsink, toilet and urinal. Clean on a daily basis as needed.
- 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.
- Temperature Measuring Devices,
- Items:
- Manual warewash thermometer
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no heat test strips fr the dishmachine. Provide this test kit.
- General violation description:
- 4-302.13 - In manual WAREWASHING operations, a TEMPERATURE MEASURING DEVICE shall be provided and readily accessible for frequently measuring the washing and SANITIZING temperatures.
|
09/12/2013 | Routine |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- MICROWAVE CLEANED AND OPERATOR TO USE PLATE TO WARM FOODS INSTEAD OF DIRECT CONTACT WITH MICROWAVE SURFACE
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- ALL FOODS DATE MARKED
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES EDUCATED AT ORIENTATION
- 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.
- Critical: System Maintained in Good Repa
- Comment:
- PLUMBING FIXTURE WAS OPERATING PROPERLY.....FLOOR CLERANED OF THE EXCESS WATER
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
09/26/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN AND SANITIZE INTERIOR OF MICROWAVE OVEN.........FOOD RESIDUE OF WHAT LOOKS LIKE DIRECT CONTACT WITH A BROWNIE AND OTHER FOOD PRODUCTS HEATED ON THE MICROWAVE FLOOR.......MAINTAIN ALL FOOD CONTACT SURFACES CLEAN AND SANITARY...... SUBMIT RISK CONTROL PLAN FOR CLEANING UP FOOD CONTACT SURFACES.,
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON CHILI , YESTERDAYS SOUP, COOKED CHICKEN FILETS, AND BAKED BEANS.......NO DATES OBSERVED ON THE ABOVE POTENTIALLY HAZARDOUS FOODS........... SUBMIT RISK COTROL PLAN FOR REPEAT CRITICAL ITEM,
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESSES AND SYMPTOMS........EMPLOYEE WAS NOT KNOWLEDGEABLE AND INDICTAED NOT TRAINED ON THE ABOVE....... PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING..... SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM,
- 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.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- REPAIR LEAKING FIXTURES AT UTILITY SINK WHICH IS PUTTING A LARGE AMOUNT OF WATER ON THE FLOOR NEAR NOT WATER HEATER. MAINTAIN GOOD REPAIR OF PLUMBING FIXTURES,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN OBSERVED ACCUMULATED WATER ON FLOOR NEAR HOT WATER HEATER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/21/2012 | Routine |
- Critical: Backflow Prevention Device/Req
- Comment:
- CORRECTED: HOSE REMOVED FROM "Y" JOINT ON FAUCET AT UTILITY SINK.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
11/01/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Comment:
- DRAIN LINE IS FOR CONDENSTE AIR EXHAUST FROM THE HIGH EFFICIENCY WATER HEATER....NO CONNECTION TO THE ACTUAL WATER SUPPLY,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- ICE MACHINE INTERIOR CLEANED
- 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
- Critical: Hot and cold holding
- Comment:
- ALLTEMPERATURES AT 41F OR BELOW
- 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)
- Critical: Ready-to-Eat Food, Date Markin
- Comment:
- DATE MARKING OBSERVED WHERE REQUIRED
- 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
- Critical: Responsibility of Person in Ch
- Comment:
- EMPLOYEES KNOWLEDGEABLE 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.
|
10/21/2011 | Follow-up |
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AN ATMOSPHERIC VACUUM BREAKER BETWEEN BLACK HOSE AND "Y" JOINT WITH SHUT-OFF VALVE AT FAUCET OF UTILITY SINK TO PREVENT THE THE PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONAGE. ALSO PROVIDE AN AIR GAP BETWEEN HOT WATER HOSE AND FLOOR DRAIN TO PROTECT THE WATER IN THE HOT WATER HEATER FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONAGE...........LONG HOSE OBSERVED INSERTED INTO FLOOR DRAIN CONNECTED TO THE HOT WATER HEATER.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE AN ATMOSPHERIC VACUUM BREAKER BETWEEN BLACK HOSE AND "Y" JOINT WITH SHUT-OFF VALVE AT FAUCET OF UTILITY SINK TO PREVENT THE THE PUBLIC WATER SUPPLY FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONAGE. ALSO PROVIDE AN AIR GAP BETWEEN HOT WATER HOSE AND FLOOR DRAIN TO PROTECT THE WATER IN THE HOT WATER HEATER FROM CONTAMINATION DUE TO BACKFLOW OR BACKSIPHONAGE...........LONG HOSE OBSERVED INSERTED INTO FLOOR DRAIN CONNECTED TO THE HOT WATER HEATER., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR WHITE PLASTIC OVERHANG INSIDE ICE MACHINE OF ACCUMULATING BLACK GROWTH OR RESIDUE.......CONDENSATE DRIPS OVER RESIDUE ONTO THE ICE DISCARD ICE .......CLEAN AND SANITZE INTERIOR OF MACHINE AND BIN ....THEN BEGIN ICEMAKING PROCESS AGAIN.
- 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
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR WHITE PLASTIC OVERHANG INSIDE ICE MACHINE OF ACCUMULATING BLACK GROWTH OR RESIDUE.......CONDENSATE DRIPS OVER RESIDUE ONTO THE ICE DISCARD ICE .......CLEAN AND SANITZE INTERIOR OF MACHINE AND BIN ....THEN BEGIN ICEMAKING PROCESS AGAIN.,
- 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
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES RECORDED AT 53F AND DICED TOMATOES AT 55F IN TOP OF PREP COOLERS.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM .
- 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)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SLICED TOMATOES RECORDED AT 53F AND DICED TOMATOES AT 55F IN TOP OF PREP COOLERS.......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. SUBMIT RISK CONTROL PLAN FOR REPEAT CRITICAL ITEM .,
- 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)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZRDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE.........COOKED CHICKEN FILLETS WITH 3 DATE DOTS FROM 3 DIFFERENT DAYS..........RECOMMEND WRITING THE DAY FOOD SHOULD BE REMOVED ON THE DAY DOT LABEL......THEN IT IS CERTAIN WHICH DAY FOOD MUST BE DISCARDED..........HOWEVER , OLD DAY DOT LABELS MUST BE REMOVED TO KNOW WHICH IS THE TRUE DISCARD DATE.......DISCARD DATE MARKING MUST BE DONE THE SAME ALL THE TIME SO EVERYONE KNOWS WHEN TO DISCARD A FOOD ITEM
- 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
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- PROVIDE DISCARD DATES ON ALL POTENTIALLY HAZRDOUS FOODS/ READY TO EAT OR COOKED TO BE REHEATED STORED 24 HOURS OR MORE.........COOKED CHICKEN FILLETS WITH 3 DATE DOTS FROM 3 DIFFERENT DAYS..........RECOMMEND WRITING THE DAY FOOD SHOULD BE REMOVED ON THE DAY DOT LABEL......THEN IT IS CERTAIN WHICH DAY FOOD MUST BE DISCARDED..........HOWEVER , OLD DAY DOT LABELS MUST BE REMOVED TO KNOW WHICH IS THE TRUE DISCARD DATE.......DISCARD DATE MARKING MUST BE DONE THE SAME ALL THE TIME SO EVERYONE KNOWS WHEN TO DISCARD A FOOD ITEM ,
- 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
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- ENSURE ALL EMPLOYEES ARE KNOWLEDGEABLE IN THE BACK TO WORK CRITERIA FOR ILLNESSES WITH DIARRHEA OR VOMITING.........EMPLOYEES WERE NOT KNOWLEDGEABLE IN THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURN TO WORK AFTER AND ILLNESS WITH DIARRHEA OR VOMITING..........PROVIDED OPERATOR WITH HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN HEALTH EDUCATION AND TRAINING......ALSO PROVIDE HEALTH FORMS (1A AND 1B ) .
- 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.
- Critical: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- ENSURE ALL EMPLOYEES ARE KNOWLEDGEABLE IN THE BACK TO WORK CRITERIA FOR ILLNESSES WITH DIARRHEA OR VOMITING.........EMPLOYEES WERE NOT KNOWLEDGEABLE IN THE 24 HOURS OF WELLNESS REQUIRED BEFORE RETURN TO WORK AFTER AND ILLNESS WITH DIARRHEA OR VOMITING..........PROVIDED OPERATOR WITH HANDOUT " FOOD EMPLOYEE FOODBORNE ILLNESS GUIDELINES" FOR USE IN HEALTH EDUCATION AND TRAINING......ALSO PROVIDE HEALTH FORMS (1A AND 1B ) .,
- 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.
|
09/29/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER TOP HAD SLICED TOMATOES 49F, DICED TOMATOES 43F TO 45F. HOLD POTENTIALLY HAZARDOUS FOODS AT OR BELOW 41F. , CORRECTED. SLICED TOMATOES HALF PANNED. LIDS WILL BE KEPT ON DURING SLOW TIMES.
- 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)
- Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- ICE MACHINE INSIDE HAD ACCUMULATION OF MOLD ON INSIDE GUARD. CLEAN AND KEEP CLEAN.
- 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
|
09/24/2010 | Routine Inspection |
| No violation noted during this evaluation. | 09/23/2009 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE OF PINK MOLD/BACTERIA ACCUMULATION ON WHITE OVERHANG ......CONDENSATE IS DRIPPING OVER PINK SUBSTANCE ONTO THE ICE. DISCARD ICE/////// CLEAN AND SANITIZE INTERIOR OF ICE MACHINE. SUBMIT RISK CONTROL PLAN TO MWALTON FOR REPEAT CRITICAL ITEM.../..FAX @ 734-727-7165
- 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
- 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:
- PROVIDE DISCARD DATES ON POTENTIALLY HAZARDOUS FOODS / READY TO EAT OR INDIVIDUALLY REHEATED.....NO DATES ON CHILI, COLE SLAW , PORK & BEANS STORED IN WALK IN COOLER.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Not cleaned when contaminated
- Corrections:
- Clean properly when contaminated.
- Comment:
- CLEAN REACH IN COOLER BOTTOM OF A MILK OR DAIRY PRODUCT SPILL AT ICE CREAM PREP COOLER.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
09/15/2009 | Routine Inspection |
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