- Critical: Backflow Prevention
- Comment:
- CORRECTED OBSERVED DIPPER WELL ABOVE FLOOD LINE AND DRAINING PROPERLY. (Above was the wrong violation corrected at last follow up inispection) 2-16-15 Corrected Drain lines coming from yogurt machines were raised as to not be directly in the drain line pipe. ,
- 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, Air Gap
- Comment:
- Corrected Observed dipper well is no longer used. Utensils are taken to the 3-Compartment sink to be washed, rinsed and sanitized.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- In-Use Utensils, Between-Use S
- Comment:
- Corrected It was explained that when dispensing candy, gloves are used to pick up dispensing cups.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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02/16/2015 | Follow-up |
- Critical: Backflow Prevention
- Comment:
- CORRECTED OBSERVED DIPPER WELL ABOVE FLOOD LINE AND DRAINING PROPERLY.
- 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: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED OBSERVED ONLY NON REFRIGERATED ITEMS ON TOP SHELF OF COOLER. THERE IS A LIST OF ADDITIONAL ITEMS THAT ARE HELD IN THE WALK IN 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: Separation
- Comment:
- CORRECTED OBSERVED CHEMICALS STORED ON BOTTOM SHELF IN BACK STORAGE AREA.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
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01/22/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Locations:
- drainline(s)
- Problems:
- Not provided on Dipper well
- Corrections:
- Provide adequate air gap.
- Comment:
- OBSERVED DRAIN LINES FROM DIPPER WELL AND LINES FROM FROZEN YOGURT MACHINES NOT PROPERLY AIR GAPPED. PROVIDE A PROPER AIR GAP TO PREVENT BACKFLOW SIPHONAGE OF CONTAMINATED WATER INTO DRAIN LINES. ,
- 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, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Locations:
- dipper well
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED WATER INLET OF DIPPER WELL FOR ICE CREAM SCOOPS NOT PROPERLY AIR GAPPED. PROVIDE AN AIR GAP OF THE WATER SUPPLY INLET BY RAISING ABOVE THE FLOOD LEVEL RIM OF THE DIPPER WELL.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- reach-in cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED POTENTIALLY HAZARDOUS FOOD MEANT TO BE HELD COLD ON TOP TIER OF COOLER ABOVE 41F. CHEESE CAKE PIECES WERE AT A TEMPERATURE OF 58F. STORE ALL POTENTIALLY HAZARDOUS FOOD HELD UNDER REFRIGERATION 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: Separation
- Items:
- Poisonous/toxic material(s)
- Locations:
- Above the food prep area
- Problems:
- Stored over/with Equipment/utensils
- Corrections:
- Store toxics below and away from all other items.
- Comment:
- OBSERVED CHEMICALS IMPROPERLY STORED ON A SHELF ABOVE FOOD PREP AREA, ON A SHELF ABOVE CLEAN BUCKETS USED TO RINSE OUT FROZEN YOGURT MACHINES, AND ON A SHELF ABOVE 3-COMPARTMENT SINK WHERE CLEAN AND SANITIZED UTENSILS ARE PLACED. CHEMICALS MUST BE STORED IN A MANNER WHERE THEY CANNOT CONTAMINATE FOOD OR FOOD CONTACT ITEMS. ,
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT. EMPLOYEES MUST WEAR HAIR RESTRAINTS TO LIMIT CONTAMINATION OF FOOD.
- 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
- Equipment and utensils
- Items:
- Equipment and utensil(s)
- Problems:
- Not durable Designed
- Corrections:
- Repair/replace to be durable under normal use.
- Comment:
- OBSERVED PAINT BRUSH NOT DESIGNED FOR USE IN A FOOD FACILITY USED TO CLEAN OR DUST AREAS WHERE FOOD IS HELD. DISCONTINUE USE OF PAINT BRUSH.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BOXES OF FROZEN YOGURT CONTAINERS ON THE FLOOR OF THE WALK IN FREEZER. STORE ITEMS AT 6 INCHES OR ABOVE.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED COOLER, WITH POTENTIALLY HAZARDOUS ITEMS STORED ON TOP, NOT WORKING. EQUIPMENT MUST BE MAINTAINED IN GOOD REPAIR. DO NOT USE UNTIL IT IS SERVICED.
- 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.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- OBSERVED DISPENSING CUPS WITHOUT HANDLES IN FOOD CONTAINERS. USE DISPENSING UTENSILS, EQUIPPED WITH A HANDLE, AND STORE ABOVE FOOD TO PREVENT POSSIBLE CONTAMINATION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Intensity
- Items:
- Lighting intensity
- Locations:
- restroom(s)
- Problems:
- Less than 1 inch
- Corrections:
- provide
- Comment:
- OBSERVED NO LIGHTS IN THE RESTROOM IN THE FACILITY. PROVIDE PROPER LIGHTING IN RESTROOMS.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- walk in freezer(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED ON WALK IN FREEZER FLOOR UNDERNEATH THE RACK ON THE RIGHT STICKY ICE CREAM OR YOGURT THAT SPILLED. INCREASE CLEANING FREQUENCY TO REDUCE ACCUMULATION OF DEBRIS OR RESIDUE.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage of Soiled Linens
- Items:
- Soiled linen(s)
- Locations:
- walk in freezer(s)
- Problems:
- Stored improperly With exposed food
- Corrections:
- Store soiled linens in a manner that does not contaminate other items.
- Comment:
- OBSERVED IN WALK IN FREEZER A HAMPER WITH SOILED LINENS. STORE SOILED LINENS IN A MANNER SO THAT IT DOES NOT POTENTIALLY CONTAMINATE FOOD.
- General violation description:
- 4-803.11 - Soiled LINENS shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of FOOD, clean EQUIPMENT, clean UTENSILS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
|
01/08/2015 | Routine |
| No violation noted during this evaluation. | 01/29/2014 | Follow-up |
- Critical: Demonstration
- Items:
- Person-in-charge
- Problems:
- Does not demonstrate required knowledge
- Corrections:
- Knowledge is to be obtained through an approved training program.
- Comment:
- Observed through interview that person in charge does not know the proper concentration of quaternary ammonia sanitizer in the 3 compartment sink or what temperature the food prep cooler should be held at. Person in charge must demonstrate knowledge. Have employee enroll in a certified food manager course or provide another certified food manager.
- General violation description:
- 2-102.11 - Based on the risks of foodborne illness inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by compliance with this Code, by being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACREDITED PROGRAM, or by responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (A) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no quaternary ammonia test kit for checking the sanitizer in the 3 compartment sink. Provide a quaternary ammonia test kit. Fill out a risk control plan and return a copy to the inspector during the revisit.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed walk-in cooler not working. No food is currently stored in it. Repair or replace the walk-in cooler to provide adequate cold food storage capacity.
- 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.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Stored in
- Comment:
- Observed wiping cloth stored in quaternary ammonia with a concentration above 400 ppm. Wiping cloth sanitizer must not exceed 400 ppm. The sanitizer concentration was lowered to 300 ppm of quaternary ammonia in my presence. Violation corrected.
- 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
|
01/17/2014 | Routine |
| No violation noted during this evaluation. | 02/12/2013 | Follow-up |
| No violation noted during this evaluation. | 02/05/2013 | Follow-up |
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no chlorine test kit for checking the sanitizer in the 3 compartment sink. Provide a chlorine test kit which measures from 10 ppm to 200 ppm of chlorine.
- 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)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn gasket on right door of the True food prep cooler. Repair or replace the door gasket to provide a proper door seal.
- 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Observed soiled lids on the pickle and pepper containers in the walk-in cooler. Clean the lids to sight and touch as needed.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the 3 compartment sink missing 2 drain plugs for filling the wash and rinse compartments. Plumbing must be maintained. Provide 2 new drain plugs.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
01/25/2013 | Routine |
| No violation noted during this evaluation. | 01/27/2012 | Routine Inspection |
| No violation noted during this evaluation. | 01/25/2011 | Routine Inspection |
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