- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Raw steak above cooked rice pudding in walk in cooler. Raw foods must be stored on shelving top-to-bottom according to final cook temperature: cooked & ready-to-eat on top shelves
- General violation description:
- 3-302.11 - whole fish
- Kitchenware and Tableware
- Items:
- Utensil(s) single-service
- Locations:
- Wait station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean utensils and flatware stored with food-contact surfaces exposed. Store with handles exposed to prevent contamination.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- 3-compartment sink(s) floor drain
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Food debris in drain of 3 compartment sink. 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.
|
02/05/2015 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED RAW GROUND BEEF STORED ABOVE COOKED HAM. IN THE WALK-IN COOLER OBSERVED RAW GROUND BEEF STORED ABOVE A BAG OF RAW ONIONS. RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. CORRECTED AT TIME OF INSPECTION BY MOVING THE HAM AND ONIONS ABOVE AND AWAY FROM THE GROUND BEEF TO ELIMINATE THE POTENTIAL FOR CROSS-CONTAMINATION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED EMPLOYEE HANDLING COOKED BACON, PITA BREAD, AND LETTUCE WITH BARE HANDS. EMPLOYEES MUST USE MEANS TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. USE GLOVES, TONGS, OR OTHER UTENSILS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOOD. CORRECTED AT TIME OF INSPECTION. EMPLOYEE WASHED HANDS AND PUT ON GLOVES. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- Ready to eat, potentially hazardous food(s)
- Problems:
- Beyond consume by date
- Corrections:
- Discard.
- Comment:
- IN THE WALK-IN COOLER OBSERVED SEVERAL FOOD ITEMS HELD BEYOND THE USE-BY DATE INCLUDING: 2 CONTAINERS OF SOUP WITH USE-BY DATES OF 7/26, FACILITY-MADE TARTAR SAUCE WITH A USE-BY DATE OF 7/25, AND SPINACH WITH A USE-BY DATE OF 7/26. DISCARD FOOD ITEMS BY THE END OF THE DAY ON THE USE-BY DATE. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE NOTED FOOD ITEMS INTO THE TRASH.
- General violation description:
- 3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- INTERIOR OF MICROWAVE OVEN SOILED WITH DRIED FOOD DEBRIS. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- DUMPSTER ENCLOSURE IS CONGESTED WITH LITTER AND UNUSED ITEMS. DUMPSTER AREA MUST BE KEPT CLEAN AND FREE OF UNNECESSARY ITEMS. REMOVE LITTER AND OTHER ITEMS FROM THE DUMPSTER ENCLOSURE. KEEP THIS AREA CLEAN AND FREE OF CLUTTER.
- 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.
- Other Liquid Wastes and Rainwa
- Items:
- Liquid waste(s) condensate drainage
- Problems:
- Not drained from point of discharge
- Corrections:
- Drain from point of discharge to proper disposal system.
- Comment:
- AN ACCUMULATION OF CONDENSATE WATER OBSERVED POOLED IN THE BOTTOM OF THE COOK LINE PREP COOLER. LIQUID WASTE MUST BE CONVEYED TO THE POINT OF DISPOSAL. REMOVE THE ACCUMULATED WATER. ADJUST THE COOLER TO ENSURE THAT THE CONDENSATE WATER IS ROUTED TO THE POINT OF DISPOSAL.
- General violation description:
- 5-403.12 - Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WET WIPING CLOTHS OBSERVED STORED ON COUNTERS IN THE KITCHEN. NO WIPING CLOTH SANITIZER BUCKET PROVIDED IN THE KITCHEN. WET WIPING CLOTHS MUST BE STORED SUBMERGED IN SANITIZER BETWEEN USES. PROVIDE A SANITIZER SOLUTION FOR THE STORAGE OF THE WIPING CLOTHS. STORE THE WET WIPING CLOTHS IN THE SANITIZER BETWEEN EACH USE.
- 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
|
07/28/2014 | Routine |
- Critical: Cleaning Procedure
- Comment:
- CORRECTED. PAPER TOWELS PROVIDED AND USED FOR HAND WASHING AT THE HAND SINK.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Preventing Contamination from
- Comment:
- CORRECTED. GLOVES WORN WHEN HANDLING READY-TO-EAT FOODS. NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OBSERVED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED. REQUIRED FOOD ITEMS LABELED WITH THE PREP AND DISCARD DATES.
- 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
|
03/14/2014 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- NOT CORRECTED. EMPLOYEES USING CLOTH TOWELS TO DRY HANDS. PAPER TOWELS ARE NOW PROVIDED IN THE FACILITY BUT NO USED TOWELS ARE OBSERVED IN THE KITCHEN TRASH CANS. 4 CLOTH TOWELS OBSERVED IN THE WOMEN'S RESTROOM ALONG WITH A ROLL OF PAPER TOWELS.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Preventing Contamination from
- Comment:
- NOT CORRECTED. COOK OBSERVED CHOPPING TOMATOES FOR SANDWICH WITH BARE HANDS. GLOVES ARE NOW AVAILABLE IN THE FACILITY BUT WERE NOT BEING USED TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED. NO CURRENT DATE MARKINGS OBSERVED ON BEAN SOUP, CHICKEN SOUP, LEMON RICE SOUP, TUNA SALAD, SLICED HAM, COOKED PASTA, COOKED TURKEY BREAST. SOME FOOD ITEMS DID HAVE DATE MARKINGS SUCH AS KETCHUP (DOES NOT REQUIRE DATE MARKING) AND LEMON RICE SOUP CONTAINER HAD PREP DATE OF 2/8/14 ON IT WHICH WOULD INDICATE THAT THE SOUP SHOULD HAVE BEEN DISCARDED BY 2/14/14.,
- 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
|
02/19/2014 | Follow-up |
- Critical: Cleaning Procedure
- Comment:
- NOT CORRECTED. CLOTH TOWELS USED TO DRY HANDS. NO PAPER TOWELS PROVIDED AT THE KITCHEN HAND SINK. HANDS MUST BE DRIED USING SANITARY HAND DRYING METHODS. PROVIDE PAPER TOWELS., ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Preventing Contamination from
- Comment:
- NOT CORRECTED. READY TO EAT FOODS HANDLED WITH BARE HANDS. NO GLOVES PROVIDED IN FACILITY. EMPLOYEES MUST USE MEANS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. PROVIDE GLOVES., ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- NOT CORRECTED. NO DATE MARKINGS PROVIDED ON REQUIRED FOODS. POTENTIALLY HAZARDOUS, READY-TO-EAT FOODS MUST BE DATE MARKED. DATE MARK FOODS SUCH AS SOUPS, COOKED RICE, TURKEY, TUNA SALAD, CORNED BEEF, COLE SLAW AS DISCUSSED. , ,
- 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
|
01/27/2014 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Used common towel Laying on table/counter
- Corrections:
- Discontinue use.
- Comment:
- CLOTH TOWELS USED FOR DRYING HANDS AFTER HAND WASHING. HANDS MUST BE DRIED USING APPROVED HAND DRYING METHOD. PROVIDE AND USE PAPER TOWELS FOR HAND DRYING IN THE KITCHEN. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., , ,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWEL AT THE HAND WASH SINK IN THE KITCHEN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED READY-TO-EAT FOODS SUCH AS SALAD, SANDWICH, HOT DOG, HANDLED WITH BARE HANDS DURING PREPARATION. NO GLOVES AVAILABLE IN THE FACILITY. GLOVES, TONGS OR OTHER UTENSILS MUST BE USED TO PREVENT BARE HAND CONTACT WITH ALL READY-TO-EAT FOODS. PROVIDE MEANS TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS., , ,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- NO DATE MARKINGS PROVIDED ON REQUIRED FOODS SUCH AS, TUNA SALAD, CORNED BEEF, COLE SLAW, SOUPS, LOOSE BURGER MEAT, COTTAGE CHEESE, COOKED RICE. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD FOR MORE THAN 24 HOURS IN THE REFRIGERATOR MUST BE DATE LABELED AND CONSUMED OR DISCARDED WITHIN 7 DAYS OF PREPARATION. DATE MARK THE NOTED FOODS. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION., , ,
- 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
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- MICROWAVE SOILED WITH DRIED FOOD DEBRIS.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS STORED ON COUNTERS THROUGHOUT FACILITY. NO SANITIZER BUCKET PROVIDED.
- 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
|
01/13/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Utensil(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- DRIED FOODS DEBRIS OBSERVED ON THE VEGETABLE PEELER AND THE BLADE OF THE HAND HELD CAN OPENER. CORRECTED AT TIME OF INSPECTION BY CLEANING AND SANITIZING THESE ITEMS.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- IN THE COOK LINE PREP COOLER OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -PAN OF RAW CHICKEN STORED STACKED ON A PAN OF COOKED SAUSAGE -TRAY OF RAW SHELL EGGS STORED ON TOP OF SALAD TOPPINGS SUCH AS BEETS AND PEPPERONICCI PEPPERS. -RAW GROUND BEEF STORED ON THE SHELF ABOVE COOKED HAM CORRECTED AT TIME OF INSPECTION BY MOVING ALL OF THE RAW MEATS TO THE LOWER SHELVES BELOW ALL READY-TO-EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- NO DATE MARKINGS ON PREPARED FOODS STORED IN THE WALK-IN COOLER SUCH AS SOUPS, CHILI, LOOSE MEAT. CORRECTED AT TIME OF INSPECTION BY LABELING THE NOTED FOODS WITH THE PREP DATES.
- 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: Rodent Bait Stations
- Items:
- Rodent bait station(s)
- Problems:
- Not tamper-resistant
- Corrections:
- Provide tamper-resistant bait stations.
- Comment:
- OBSERVED UNCOVERED RODENT BAIT STATIONS AND LOOSE RAT POISON IN THE KITCHEN. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE UNCOVERED RODENT BAIT STATIONS AND CLEANING THE LOOSE RAT POISON OFF OF THE FLOOR NEAR THE HOT WATER HEATER AND THE DISH MACHINE.
- General violation description:
- 7-206.12 - Rodent bait shall be contained in a covered, tamper-resistant bait station.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- ACCUMULATED FOOD DEBRIS AND GREASE OBSERVED BENEATH THE DEEP FRYER AT THE COOK LINE.
- 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.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED 2 BAGS OF ONIONS AND SEVERAL BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER.
- 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
- Frozen Food
- Items:
- Frozen food item(s)
- Problems:
- Not frozen solid
- Corrections:
- Maintain frozen.
- Comment:
- FOODS IN THE 1-DOOR PREP FREEZER ARE NOT FROZEN SOLID. OBSERVED AT 35*F.
- General violation description:
- 3-501.11 - Stored frozen FOODS shall be maintained frozen.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- 1. 1-DOOR REACH-IN FREEZER ON THE COOK LINE IS NOT HOLDING FOOD FROZEN 2. PREP COOLER IN THE SERVER AREA IS NOT WORKING
- 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.
|
07/09/2013 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED DURING INSPECTION BY PROVIDING PAPER TOWELS AT THE HAND WASH SINK IN THE KITCHEN.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED DURING INSPECTION BY PROVIDING SOAP AT THE HAND WASH SINK IN THE KITCHEN.
- 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)
- Critical: Ready-to-Eat, Potentially Haza
- 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:
- NO DATE MARKINGS ON REQUIRED FOOD ITEMS SUCH AS
- General violation description:
- 3-501.17 - COOKED TURKEY BREAST, CHICKEN BREAST, HAM, LOOSE BURGER. READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS THAT ARE HELD IN THE REFRIGERATOR FOR MORE THAN 24 HOURS MUST BE DATE MARKED AND USED OR DISCARDED WITHIN 7 DAYS. DATE LABEL THE NOTED FOODS WITH AS REQUIRED. CORRECTED AT TIME OF INSPECTION BY LABELING THE NOTED FOODS WITH THE PREPARATION DATES.
- Critical: Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED DURING INSPECTION BY PLACING A THERMOMETER TO MONITOR AMBIENT AIR TEMPERATURE IN THE KITCHEN PREP COOLER.
- 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)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Improperly dried
- Corrections:
- Allow to air dry in an approved location.
- Comment:
- HANG OR INVERT MOPS TO DRY PROPERLY.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- DO NOT STORE THE CLEAN WARES ON THE WIRE RACK SHELF THAT IS INSTALLED JUST ABOVE THE MOP SINK FAUCET WHERE THEY MAY BE EXPOSED TO SPLASH FROM THE MOP SINK/MOPS/MAINTENANCE ACTIVITIES.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- PROVIDE SCOOPS WITH HANDLES FOR THE SALT, SUGAR AND FLOUR AND STORE SCOOPS TO PREVENT HAND CONTACT WITH THE FOODS.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- PROVIDE A SANITIZER BUCKET FOR THE STORAGE OF THE WET WIPING CLOTHS. STORE WIPING CLOTHS SUBMERGED IN THE SANITIZER BETWEEN EACH USE.
- 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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01/17/2013 | Routine |
- Critical: Hot and cold holding
- Comment:
- GREEK DRESSING IN SOUFFLE CUP TESTED 41 F AND LOWER, 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)
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08/13/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MILK TESTED 44 F IN GLASS DOOR COOLER OBSERVED FROSTING ON CONDENSER FINS AND DIAL SET AT COLDEST PLEASE DO NOT USE FOR THE ITEMS MOVED TO THE WALK IN COOLER TODAY UNTIL ABLE TO KEEP THEM 41 F OR LOWER PLEASE SUBMIT RCP FOR FOLLOW-UP, AND MONITOR WATER-BATHED THERMOMETER AS DSCUSSED THAT WAS SET UP INSIDE 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: Safe/Unadult./Honestly Present
- Items:
- Food
- Locations:
- CANNED GOOD(S) CANNED GOOD(S)
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- CANS DENTED WILL BE RETURNED AND CHILI DISCARDED, N CHEESE TRANSRFERRED, A) TWO DENTED CANS OF MUSHROOMS PLEASE DO NOT USE!!!! ONLY RETURN TO SUPPLIER FOR CREDIT OR DISCARD B) OPENED CAN OF CHILI (SOILED AT RIM), NACHO CHEESE IN ORIGINAL CONTAINERS DO NOT USE AS STORAGE VESSELS IF NOT USING ENTIRE CONTENTS, PLEASE TRANSFER REMAINDER TO CLEAN, FOOD-GRADE CONTAINERS TO HELP PREVENT MICROBIAL GROWTH AND/OR RUST FORMATION
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE KEEP SOAP AT BOTH HANDSINKS
- 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
- Locations:
- HANDSINK(S) HANDSINK(S)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE PROVIDE INDIVIDUAL DISPOSABLE HAND TOWELS TO BOTH HANDSINKS
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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08/02/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- YELLOW CUTTING BOARD IS CRACKED AND DEEPLY SCRATCHED PLEASE REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RANCH (HOMEMADE) TESTED 46 F PLEASE MOVE TO OTHER GLASS COOLER AND/OR DIAL DOWN TO KEEP 41 F OR LOWER,
- 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: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- THREE HOSES ALL MIXED UP, AND 0 PPM CL2 FOUND IN FINAL RINSE PLEASE INSTALL PROPER DETERGENT TO THE HOSE THAT WAS DETERMINED TO BE THE ONE FOR SOAP AFTER RETESTING THAT DID PROVIDE 100 PPM CL2 , ,
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Cookline WORKING SUPPLY(IES)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- GRILLED CHICKEN, HAM WITH NO TIME MARKS, AND SHELL EGGS WITH ONLY THE TIME OF PLACEMENT OR "IN" TIME ALL FOODS HELD OUTSIDE OF TEMPERATURE CONTROL WHETHER HOT OR COLD MUST BE MARKED WITH THE TIME THAT IS FOUR(4) HOURS AFTER THEY HAVE BEEN BROUGHT OUT OF TEMPERATURE CONTROL EITHER KEEP THEM HOT, IN THE CASE OF CHICKEN, IN BUN WARMER (135 F), OR COLD IN THE CASE OF EGGS OR HAM,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Locations:
- OUTER OPENING(S) door(s)
- Problems:
- Not sealed to prevent pest entry
- Corrections:
- Seal to prevent pest entry.
- Comment:
- PLEASE INSTALL SCREEN OR GLASS CENTER SECTION OF REAR SCREEN DOOR
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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12/19/2011 | Routine Inspection |
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