- Critical: Handwashing Sink, Installation
- Comment:
- Corrected Observed hot water (100F) is now provided at the handwash sink in the front of the establishment.
- 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: Manual and Mechanical Warewash
- Comment:
- Corrected Chlorine test strips are provided.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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04/15/2015 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility front
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- A handwash sink must be equipped with hot water at a temperature of 100F or more. Observed after running for a few minutes the front handwash sink does not have any hot water. Repair and provide hot water for employees. Will return within 3 days to verify compliance. Inform employees to use back handwash sink until hot water is provided to the one in the front. ,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- A Chlorine sanitizer solution concentration must be measured between 50ppm to 100ppm Observed a wiping cloth bucket with a concentration below 10ppm Add chlorine to indicate the proper concentration between 50ppm and 100ppm.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Physical facilities must be maintained in good repair. Observed the vent in the front over the ice machine has an accumulation of dust and debris. Keep facilities 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.
- Floors, Walls, and Ceilings
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- Wall coverings must be installed to create a smooth easily cleanable surface. Observed the wall behind the freezer in the back storage area is not properly enclosed and has open spaces where the pipes are. Repair and install coverings for the areas that are exposed to create an easily cleanable surface.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- Equipment must be maintained in a state of good repair. Observed the front panel of the ice machine is bent and hanging off. Repair equipment and maintain in good repair.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- A plumbing system must be maintained in good condition. Observed the spray nozzle at the 3-Compartment sink is leaking. Repair and maintain in good condition.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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04/09/2015 | Routine |
| No violation noted during this evaluation. | 10/22/2014 | Follow-up |
- Critical: Capacity
- Items:
- Hot water supply
- Problems:
- Insufficient to meet demands
- Corrections:
- Provide sufficient supply if hot water such as a larger or additional hot water heater.
- Comment:
- Observed no hot water in establishment. Hot water temperature is only 70 degrees F. Hot water must reach a minimum temperature of 100 degrees F. Repair or replace the hot water tank.
- General violation description:
- 5-103.11 - (A) The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed the following items: sprayer hose at 3 compartment sink leaks and the dipper well by front counter handsink has a clogged drain. Plumbing must be maintained. Repair these items.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
10/05/2014 | Routine |
| No violation noted during this evaluation. | 04/28/2014 | Follow-up |
| No violation noted during this evaluation. | 04/21/2014 | Follow-up |
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed hot water for the front counter handsink at only 87 degrees F. Hot water must reach a minimum temperature of 100 degrees F. Repair or replace the handsink to provide hot water of 100 degrees F or greater.
- 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.
|
04/09/2014 | Routine |
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- prep table
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Working containers of food that have been removed from original packages shall be labeled with their common name. Observed sugar and chocolate powder in unlabeled containers being worked out of. Correct by labeling containers.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Repairing
- Items:
- Physical facilities
- Locations:
- restroom(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Physical facilities shall be maintained in good repair. Observed section of wall in employee bathroom cut away to expose piping when asked staff did not know why. No leak was observed and employee stated it had been like that for a year. Correct by fixing hole
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Toilet Room Receptacle, Covere
- Items:
- Covered waste receptacle(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Bathrooms used by women shall be provided with a covered trash receptacle for sanitary napkins. Observed employee unisex bathroom with a trash can but no lid. Correct by providing a trash can with a lid.
- General violation description:
- 5-501.17 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
10/01/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE INTERIOR CLEANED AND SANITZED
- 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
|
10/29/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN INTERIOR OF ICE MACHINE OF OBSERVED BLACK RESIDUE/ GROWTH ON THE INTERIOR OF THE ICE BIN........CONDENSATE DRIPS OVER/OFF ONTO ICE.... DISCARD ICE CLEAN AND SANITZE INTERIOR OF THE MACHINE THEN BEGIN THE ICE MAKING 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
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s) gasket(s) of
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- UPRIGHT COOLER HAS TORN REACH IN COOLER GASKETS.......REPLACE GASKETS
- 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.
- Repairing
- Items:
- Physical facilities Wall(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPLACE MISSING WALL IN THE BATHROOM.......DRYWALL MISSING ON ONE SIDE OF THE ROOM
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
10/02/2012 | Routine |
| No violation noted during this evaluation. | 04/02/2012 | Routine Inspection |
| No violation noted during this evaluation. | 09/22/2011 | Routine Inspection |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE SOAP AT BACK HANDWASH SINK....CORRECTED AT VISIT
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWELING AT BACK HANDWASH SINK....CORRECTED AT VISIT.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE 2 REACH IN COOLERS WITH COOLERS THERMOMETERS.
- 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)
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03/17/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- CORRECTED. BEVERAGES DISCARDED. EMPLOYEES WILL USE PROPER BEVERAGE CONTAINERS., OBSERVED UNCOVERED BEVERAGES BEHIND COUNTER. EMPLOYEE BEVERAGES MUST BE IN CUP WITH LID AND STRAW OR TRAVEL MUG WITH LID AND HANDLE. THIS IS TO PREVENT ANY CONTAMINATION OF HANDS AND/OR FOOD/EQUIPMENT.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
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09/16/2010 | Routine Inspection |
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