- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) faucet(s)
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Faucet of 3 compartment sink faucet is dripping. Repair.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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05/13/2015 | Routine |
- Critical: Food Temperature Measuring Dev
- Comment:
- STAB THERMOMETERS ARE NOW ACQUIRED AND ON SITE. ITEM CORRECTED.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE WALK IN COOLER IS NOW HOLDING BACON AT 40 F, SPROUTS AT 39 F AND CELERY AT 39 F. ITEM CORRECTED.
- 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)
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06/09/2014 | Follow-up |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE WALK IN COOLER IS HOLDING MEATS AND OTHER FOOD PRODUCTS AT 54 DEGREES F. ALL COOLERS SHALL HOLD FOODS AT 41 DEGREES F OR LOWER AT ALL TIMES. REMOVE ALL FOODS AND STORE IN REACH IN COOLERS AND ORDER REPAIR ON WALK IN COOLER TO ACHIEVE 41 DEGREE F COLD HOLDING TEMPERATURES IMMEDIATELY. ITEM TO BE RECHECKED IN A WEEK FROM TODAY'S DATE.,
- 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)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- 3-compartment sink
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- 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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06/02/2014 | Routine |
- Equipment and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
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06/07/2013 | Routine |
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED EXCESS BOXES AND OTHER DEBRIS IN BACK OF AND AROUND DUMPSTER. CLEAN THIS AREA OF THE GARBAGE/DEBRIS AND MAINTAIN DUMPSTER AREA CLEAN. NOTE: SHARED DUMPSTER. CORRECT IMMEDIATELY
- 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.
- Outside Receptacles
- Items:
- Waste receptacle(s) dumpster
- Problems:
- With doors,lids or covers Missing
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED NO LIDS ON DUMPSTER. LIDS MUST BE PROVIDED AND BE KEPT CLOSED AT ALL TIMES. PROVIDE A DUMPSTER WITH LIDS. CORRECT IMMEDIATELY NOTE: SHARED DUMPSTER.
- General violation description:
- 5-501.15 - (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. (B) Receptacles and waste handling units for REFUSE and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- OBSERVED 0 PPM CHLORINE IN SANITIZER RAG BUCKET. FOR PROPER SANITATION OF IN USE WET RAGS, 50 - 100 PPM CHLORINE MUST BE PRESENT. CORRECT IMMEDIATELY
- 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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12/03/2012 | Routine Inspection |
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