- Critical: Characteristics
- Comment:
- Dedicated ice bucket is food grade. VIOLATION CORRECTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sink, Installation
- Comment:
- Hot water restored to hand sink. VIOLATION CORRECTED.
- 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.
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01/16/2015 | Follow-up |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- kitchen ice machine interior
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- Home improvement store 5 gallon bucket used to store and move ice. Bucket also has large crack repaired with duct tape. Food contact surfaces and utensils must be food grade materials-bucket, and duct tape, are not. DISPOSE OF. Use only food grade buckets for ice. WCHD will return within 7 days to ensure this violation is corrected. ,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility back
- Locations:
- kitchen
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Hand wash sink by 3 compartment sink has no hot water. Hot water MUST be provided to this sink. WCHD will return within 7 days to ensure violation is corrected.,
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- Broken gaskets on cold holding drawers, doors of 2 door reach in freezer, and 3 door reach in cooler. 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.
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) items that don't pertain to business, Unnecessary item(s) old/broken equipment
- Locations:
- kitchen
- Problems:
- Not removed from facility, Not removed from facility
- Corrections:
- Remove from facility/premises., Remove from facility/premises.
- Comment:
- Old cash register in large pile of unused and or unnecessary equipment next to reach in cooler. Other items in pile include spackling tools. A small reach in Pepsi glass door cooler is on a counter in the back and filled with papers and other items. REMOVE ALL BROKEN AND UNNECESSARY EQUIPMENT.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s), Nonfood contact surface(s)
- Locations:
- 3-door reach-in cooler, 2 door reach in freezer
- Problems:
- Soiled, Soiled
- Corrections:
- Keep clean., Keep clean.
- Comment:
- Mold-like growth on and around gaskets of reach in cooler and reach in freezer. Crusty mineral build up on all sides of ice machine. Mop sink is very moldy. Clean.
- 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 water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Leak at 3 compartment sink. Repair this leak.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/08/2015 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- 1. CRACKED/TORN DOOR SEAL GASKETS OBSERVED ON THE 2-DOOR REACH-IN FREEZER AND THE 3-DOOR REACH-IN COOLER. REPLACE THE DAMAGED GASKETS. 2. LEAK OBSERVED FROM THE BOTTOM OF THE ICE MACHINE. 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.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DOOR GASKET SEALS ON THE 2-DOOR REACH-IN FREEZER AND THE 3-DOOR REACH-IN COOLER OBSERVED SOILED WITH FOOD DEBRIS AND MOLD-LIKE GROWTH. CLEAN NOW AND KEEP CLEAN.
- 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 water line(s) hot, Plumbing system water line(s) hot
- Problems:
- Not maintained, Not maintained
- Corrections:
- Maintain in good repair, Maintain in good repair
- Comment:
- 1. HOT WATER SUPPLY OBSERVED TURNED OFF AT THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK 2. LEAK OBSERVED AT DRAIN LINE FROM RIGHT COMPARTMENT OF 3-COMPARTMENT SINK MAINTAIN THE PLUMBING SYSTEM. TURN ON HOT WATER AT THE HAND SINK AND REPAIR THE DRAIN LINE LEAK AT THE 3-COMPARTMENT SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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07/07/2014 | Routine |
- Cleaning Ventilation Systems,
- Items:
- Ventilation system intake air ducts
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- HOOD VENT FILTERS OBSERVED SOILED WITH DEBRIS/GREASE. THE VENTILATION SYSTEM MUST BE KEPT CLEAN TO PREVENT POSSIBLE CONTAMINATION OF FOOD AND CLEAN EQUIPMENT. CLEAN THE HOOD VENT FILTERS.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED A HOLE IN THE WALL NEAR THE BACK DOOR, THE COVED MOLDING IS LOOSE ALONG THE WALL NEAR THE BACK DOOR. MISSING/WORN/DAMAGED FLOOR TILES NEAR THE BACK DOOR AND IN THE KITCHEN. THE PHYSICAL FACILITY MUST BE MAINTAINED. REPAIR NOTED ITEMS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- THE HOT WATER SUPPLY TO THE HAND WASH SINK NEAR THE 3-COMPARTMENT SINK IS TURNED OFF. THE PLUMBING SYSTEM MUST BE MAINTAINED IN GOOD REPAIR. PROVIDE HOT WATER TO THE HAND WASH SINK.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/07/2014 | Routine |
- Critical: Responsibility of Permit Holde
- Items:
- Person-in-charge
- Problems:
- Fail to require employees to report illness as rule requires
- Corrections:
- Require reporting as stated above.
- Comment:
- STAFF HAS NOT BEEN INFORMED OF THE ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. CORRECTED DURING INSPECTION THROUGH DISCUSSION OF THE BIG 5 ILLNESSES AND SYMPTOMS THAT REQUIRE REPORTING TO THE PERSON IN CHARGE. MDA ILLNESS POSTER AND REPORTING AGREEMENT PROVIDED.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- 1. SEVERAL DOOR GASKET SEALS ARE SPLIT/DAMAGED. REPLACED. 2.
- 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.
|
07/08/2013 | Routine |
- Critical: Food Contact with Equipment an
- Comment:
- ICE 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.
|
08/10/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Locations:
- Employee(s) BEVERAGE CONTAINER(S)
- Problems:
- Not covered
- Corrections:
- Cover.
- Comment:
- PIC COVERED THE CUP AND INSERTED A STRAW THEN WASHED HER HANDS, OPENED BEVERAGE IN ROOM BEHIND FRONT COUNTER PLEASE KEEP ALL EMPLOYEE BEVERAGES COVERED WITH THE USE OF A STRAW TO HELP MINIMIZE HAND TO MOUTH CONTACT
- 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
- 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 PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON CHLORINE BASED SANITIZER ON STAINLEES 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.
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08/01/2012 | Routine |
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- NO HAND SOAP PROVIDED AT THE HAND WASH SINK IN THE RESTROOM OR THE HAND WASH SINK IN THE WARE WASHING AREA. HAND SOAP MUST BE PROVIDED AT EACH HAND WASH SINK. PROVIDE HAND SOAP AT EACH HAND WASH SINK.
- 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)
- Sanitizing Solution Testing De
- Comment:
- NO CHLORINE TEST STRIPS PROVIDED. CHLORINE TEST STRIPS MUST BE PROVIDED TO MONITOR SANITIZER CONCENTRATION. PROVIDE CHLORINE TEST STRIPS TO ENSURE THAT 50-100PPM CHLORINE ARE PRESENT IN THE SANITIZER.
- 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- NO AIR THERMOMETERS OBSERVED IN THE 3-DOOR REACH-IN COOLER AND THE PREP COOLER. A THERMOMETER MUST BE PROVIDED IN EACH COOLER. PROVIDE A THERMOMETER IN EACH COOLER TO MONITOR THE AMBIENT AIR TEMPERATURE
- 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)
- Ventilation, Mechanical
- Items:
- Mechanical ventilation
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE MECHANICAL VENTILATION IN THE RESTROOM IS NOT FUNCTIONING. ADEQUATE VENTILATION MUST BE PROVIDED. REPAIR THE RESTROOM VENTILATION.
- General violation description:
- 6-304.11 - If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.
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08/02/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- all phf's are now stored on s side and sauces (in squeeze bottles) are stored on n side this allows for closing the lid when not busy also, today sliced cheese tested 41 f rcp approved
- 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)
|
08/19/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- TESTED SALAMI, SLICED CHEESE (IN UPPER PORTIONS OF STACKS) AT 44 F TESTED PHF'S IN DRAWERS AT 41 F AND OBSERVED THAT UPRIGHT SQUEEZE CONTAINERS OF SAUCES LIKE MAYO FOR INSTANCE STORED IMMEDIATELY NEXT TO THE SALAMI AND CHEESE PROHIBITED THE CLOSURE OF THE LID OF THE RETARDER STORAGE OF IN ANOTHER LOCALE OR REARRANGEMENT OF THE UPRIGHT CONTAINERS MAY ALOLOW THE CLOSURE AND THEREBY THE HOLDING TEMPERATURE OF PHF'S AT 41 F OR LOWER AS REQUIRED LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP WITHIN TEN DAYS ,
- 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)
|
08/10/2010 | Routine Inspection |
- Critical: Characteristics
- Comment:
- box painted white
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Food Contact Surfaces and Uten
- Comment:
- two new boards in use
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
02/11/2010 | Follow-up |
- Critical: Characteristics
- Items:
- Single-service/use articles
- Locations:
- Cookline single service items
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide safe, approved materials.
- Comment:
- PAPERS THAT ARE USED TO WRAP SANDWICHES ARE STORED IN A WOOD BOX WHOSE PAINT IS BEGINNING TO PEEL PLEASE REPAINT WITH LIGHT-COLORED ENAMEL (AS DISCUSSED),
- General violation description:
- 4-102.11 - Materials that are used to make SINGLE-SERVICE and SINGLE-USE ARTICLES: (A May not: (1) Allow the migration of deleterious substances, or (2) Impart colors, odors, or tastes to FOOD
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cookline ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- TWO CUTTING BOARDS HAVE BECOME DEEPLY SCRATCHED PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
|
01/28/2010 | 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:
- TOMATOES SLICED AND STORED AT COOLER ON THE NORTH OR RIGHT - HAND SIDE WITH THE TOP UP TESTED 44 F PIC REARRANGED BY PLACING THEM ON THE SOUTH SIDE AND MOVING DRESSING SQUEEZE BOTTLES TO THE NORTH THEREBY ALLOWING THE LID TO BE CLOSED WHEN NOT BUSY ALL CHEESE AND MEAT TESTED 41 F OR LOWER ON SOUTH AND NORTH HAS ONLY NON PHF'S, SEE PREVIOUS COMMENT PIC SUBMITTED RISK CONTROL PLAN AND IT WAS APPROVED
- 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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07/17/2009 | Routine Inspection |
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